Chinese cabbage

250 grams

Salted Duck Egg

1

ham

1 block

dried small shrimp

five

condiments

oil

Proper amount

garlic

2 petals

residual sauce

1 bowl

step

1. Prepare all the materials first. Wash dried seaweed and soak it in warm water.

2. Remove the old leaves from chicken feathers, wash them and soak them in salt water 15 minutes.

3. Dice ham, salted duck eggs and garlic.

4. Put the oil in the pot and saute the garlic first.

5. Add diced salted eggs, shrimp skin and diced ham and stir fry.

6. Add a bowl of broth and bring to a boil.

7. Cook the chicken feathers.

8. Remove chicken feathers.

9. Cook over high heat until the soup thickens.

10. Pour the soup on the chicken.

skill

You can use water instead of broth.