Ingredients
300 g scallop meat, 200 g lean pork, 150 g bracken fern shoots, 100 g beech mushrooms, 50 g fresh lily bulbs.
Seasonings
10 g ginger, cut into thin strips, and 1 teaspoon salt.
Steps
1. Clean the scallops thoroughly; trim the stems off the beech mushrooms and wash them; remove the roots from the fiddlehead ferns, wash them, and cut into small sections; rinse the lily bulbs and separate into small petals; wash the pork, cut into chunks, blanch briefly in boiling water, then drain.
2. Bring water to a boil in a pot, first add the pork and cook for about 20 minutes, then add the scallops, bracken fern, beech mushrooms, and lily bulbs and continue cooking for 10 minutes, then add shredded ginger and salt, and cook until flavored before serving.