| (Serves 3-4) |
| Wild Premium Cordyceps 8g (about 25 pieces) |
| Wild American Ginsengs 8g (about 5 pieces) |
| Natural Selected Pearl Fritillariaes 20g (about 1 tablespoon) |
| Frozen Crocodile Trimmed Fillets 600g (about 1 pack) |
| Sweet and Bitter Almond Kernels 40g (about 2 tablespoons) |
| Jujubes(Jumbo) 40g (about 6 pieces) |
| Salt Adequate |
| 1. | Soak the wild premium cordyceps in water for about 5 minutes, rinse thoroughly for later use; |
| 2. | Slice the wild American ginsengs, rinse the natural selected pearl fritillariaes thoroughly for later use; |
| 3. | Soak the sweet and bitter almond kernels in water for about 1 hour, remove the kernel of the jujubes (jumbo), rinse thoroughly for later use; |
| 4. | Defrost the frozen crocodile trimmed fillets, blanch them in water with ginger and spring onion and rinse thoroughly; |
| 5. | Put all ingredients into a steaming pot, pour in some hot water, stew over water for about 3 hours, add salt before serving. |