将野生灵芝、老鸡和猪肉切成小片。Slice the glossy ganoderma, free-range chicken and pork.

将干鱼翅浸泡12个小时,再用姜蒜煲软后备用。Soak the dry fish maw in water for 12 hours, and stew together with garlic and chives until it turns soft.

将猪肉和老鸡放入沸水中煮2分钟后放入盅内。Add pork and free-range chicken to boiling water and boil for 2 minutes, then put into an earthen pot.

加入蒸馏水炖6小时。Simmer for 6 hours in distilled water.

花胶在起用前2小时放入汤内。Add fish maw in earthen pot 2 hours in advance before ready.