Accessories: pork spine (55g), wheat flour (20g), shrimp skin (5g) and eggs (200g).

Seasoning: salt (15g), cooking wine (2g), onion juice (8g), ginger juice (7g) and vinegar (5g).

Steps/methods

1. Squeeze the cooked Volvariella volvacea out of water, put it in a bowl, and add refined salt, monosodium glutamate and onion ginger juice; Pay attention to the leaves of cabbage; Heat the pot, add fresh soup, add cabbage, add salt, cook until the vegetables are rotten, take out and cool, and cut into ribs with a width of 1 cm and a length of 3 cm for later use; Chop Tongji into fine particles, put them into a bowl, add a little fresh soup and stir well, add egg white and stir well into a thin paste, add monosodium glutamate and refined salt and stir well.

2. Brush the soup pot on fire, add soup or clear water, and when it is 80% mature, put the velvet antler in slow fire, remove it and put it in a bowl. Add1000g milk soup to another pot, add Chinese cabbage, dried shrimps, refined salt and monosodium glutamate to boil, add straw mushroom, boil, skim off floating foam, add rice vinegar, and put into a velvet bowl.