Recipe:Lean Meat Soup with Glehnia Root and Polygonatum - Prepare 15g of Glehnia Root, 20g of Polygonatum, 1 white fungus, 3 figs, 400g of lean meat, 2L of water, and appropriate amount of salt. Clean all the ingredients, and soak the snow fungus for 30 minutes until it grows big and tear it into small pieces. Boil the lean meat for a few minutes, and add a little wine to remove the mutton. Put all ingredients into the pot, boil on high heat and then turn to medium and low heat for 1 hour. Season with salt and serve.