Lingzhi Stewed Deer Tail
A nourishing dish made by steaming and stewing lingzhi (Ganoderma) with deer tail and other ingredients. Said to tonify the lungs and kidneys; traditionally served for fatigue, weakness, palpitations, and insomnia.
Ingredients
Lingzhi (washed, sliced)
to taste
Deer tail (blanched in boiling water to remove hair, repeatedly scalded with boiling water until hair is fully removed, washed, cut into segments along the bone seam)
1
Ham (sliced)
to taste
Pork (washed, sliced)
to taste
Chicken broth
to taste
Cooking wine
to taste
Refined salt
to taste
MSG
to taste
White sugar
to taste
Scallion
to taste
Ginger
to taste
Sliced mushrooms
to taste
Instructions
1
Prepare ingredients
Wash and slice the lingzhi. Blanch the deer tail in boiling water, then remove it, pluck off all hair, repeatedly scald with boiling water until hair is fully removed, wash clean, cut into segments along the bone seam, and place in a pot. Add scallion, ginger, cooking wine, and clear broth, simmer for 30 minutes, then remove the deer tail. Slice the ham. Wash and slice the pork.
2
Stew and steam
Place the deer tail, lingzhi, ham, and pork in a bowl, add chicken broth, then add cooking wine, refined salt, MSG, white sugar, scallion, ginger, and sliced mushrooms. Steam and stew until the deer tail and pork are tender and fully infused with flavor. Remove from the steamer, discard the scallion and ginger, and serve.
