Prunella Vulgaris Jellyfish Head Soup
A nourishing soup traditionally valued for clearing liver fire, resolving phlegm, and promoting the generation of fluids.
Ingredients
jellyfish head (soaked and rinsed clean with water)
50 g
water chestnut (peeled, rinsed clean)
30 g
prunella vulgaris (picked to remove impurities, rinsed clean)
30 g
chrysanthemum (picked to remove impurities, rinsed clean)
15 g
salt
2 g
Instructions
1
Prepare ingredients
Pick the prunella vulgaris and chrysanthemum to remove any impurities, then rinse them clean.
2
Prepare water chestnuts
Peel the water chestnuts, then rinse them clean.
3
Prepare jellyfish head
Soak the jellyfish head in clean water, then rinse it thoroughly.
4
Simmer and season
Add all prepared ingredients to a pot, add an appropriate amount of clean water, simmer on low heat for 3 hours, add salt to taste before serving.
