100g bean curd, 10g water-expanded sea cucumber, 10g water-expanded tendons of pork, dried scallops, bamboo shoot, water-expanded dried mushrooms, green soybeans, done chicken shreds, ham shreds, Shaoxing wine, salt, gourmet powder, pepper

RECIPE

1. Grain the bean curd, sea cucumber, tendon of pork bamboo shoot, dried mushrooms. Steam the dried scallops to be done, then break them into pieces. Scald the green soybeans, then peel them.
2. Braise the processed dried scallops, bean curd, sea cucumber, tendons of pork, bamboo shoot, dried mushrooms, green soybeans and done chicken shreds in the delicious soup with a strong fire, put in the wine, when the soup boils, turn the strong fire into a weak one, take away floating foam, add salt, gourmet powder, watered starch to make paste, pour in little egg white, sprinkle a bit of pepper. After placing them in a dish, dust the ham shreds on.