1tsp sea oil, 1 tsp sugar, t tsp black bean soy sauce, some pepper powder.
Soak yellow fungi overnight; replace water a few times until the water is clear (this step is to remove sulfur)
Add 2 or 3 slices of ginger and half piece of brown slab sugar into a pot of water, and bring to boil; add fungi to boil for 3 minutes; remove and set aside
Marinate fungi with seasonings for 30 minutes
Soak dried porcini mushroom, dried agaricus blazei and dried tangerine peel for 10 minutes; drain and discard the water
Wash dried longan, southern dates and dried kombu; set aside.
Put all ingredients in a stewing pot; pour in 3~4 bowls of boiling water; cover the pot and stew with high beat for 4 hours
Season with sea salt and serve.
Prepare more servings of yellow fungi(steps 1~2) at freezer for future use.
Ven. Shan Ci
A successful entrepreneur before ordaining as a Buddhist nun, Venerable Shan Ci is also the founder of the Four Graces Charity, assisting impoverished families and communities throughout China. In 2014, she ordained under Venerable Guan Cheng. Ven. Shan Ci is currently a resident nun at the International Buddhist Temple in Richmond, BC.