Cantonese Snake Soup

Rehydrate dried shiitake mushrooms and dried tangerine peel in separate bowls of warm water for 30 minutes. Once soft, remove stems from dried shiitake mushrooms and slice thinly. Scrape any pith from the dried tangerine peel and finely julienne.

Bring a large pot of water to a rolling boil. Add cleaned snake meat, chicken breast, and pork loin. Blanch for 5 minutes, then drain and rinse under cold water.

Carefully debone the blanched snake meat, shredding the meat into fine strips. Shred the blanched chicken breast and pork loin into similar fine strips.