Ingredients
100 g dried daylily buds, 15 g each of black wood ear mushrooms and fresh cilantro.
Seasonings
Chopped scallions, ginger, and garlic, a pinch each; 1 teaspoon salt, 1 teaspoon cooked chicken fat, 2 teaspoons MSG, 1 tablespoon chicken bouillon powder, and appropriate amounts of fresh broth and vegetable oil.
Preparation
1. Soak dried daylily buds in water until softened, remove the tough stems, rinse clean, and drain well.
2. Bring water to a boil in a pot, add the daylily buds and blanch briefly, then drain well.
3. Remove the roots and old leaves from the cilantro, rinse clean under cold water, drain well, and finely chop.
Steps
1. Soak the black fungus in water until softened, then drain, remove the tough stems, rinse clean, and cut into thin strips.
2. Bring water to a boil in a pot, add the shredded wood ear mushrooms and blanch briefly, then drain.
3. Heat vegetable oil in a wok or pot until it reaches 350°F (180°C), then add minced scallion, ginger, and garlic, and stir-fry until fragrant.
4. Add fresh broth and bring to a boil, then add the shredded wood ear mushrooms and dried daylily flowers, simmer briefly while skimming off any foam from the surface, season with salt to taste, then add MSG and chicken bouillon and cook for another 2 minutes.
5. Drizzle with cooked chicken fat, pour into a large soup bowl, and sprinkle with chopped cilantro. Serve.