Cordyceps flower yam spine soup

Overview

The yam is soft and waxy, the spine is fragrant but not greasy, the soup is golden, salty and delicious.

The spine is washed away from the blood.
Put water into the pot.
Blanch it once or twice and take it out.
Wash away any scum and debris with warm water.
Put an appropriate amount of water in the pot, add the blanched spine, and add a few slices of ginger.
Bring to a boil over high heat and simmer over medium-low heat for 35 minutes.
Peel the yam and cut into oblique sections.
Wash the Cordyceps flowers and set aside.
Add the yam and simmer for 10 minutes.
Add the Cordyceps flowers.
Continue to simmer over medium-low heat for 10 minutes.
The Cordyceps flowers I bought today are not very good, they are golden yellow. Sometimes it becomes golden red when stewed, which is more beautiful.
Chopped green onions (chives are better, I just don’t have any at home.), millet pepper, and coriander.
Pour into a bowl and season with appropriate amount of salt and white pepper.
Sprinkle with chopped green onion, millet pepper, and coriander.
Finished product.