300g of bitter bamboo shoots, 50g of pork belly150g, 50g of mussels (after blanching), 0/0g of pepper/kloc-0, 5g of ginger15g, 30g of pickles, and proper amount of salt and chicken soup.

working methods

1. Peel the bitter bamboo shoots, wash and cut into strips, boil them in clear water 15 minutes, then take them out and rinse them with clear water for a while.

2. Wash and slice pork belly for later use; Soak pickles in salt water for a while, wash and cut into strips for later use;

3. Boil the chicken soup, add ginger slices, mussels, pepper, bitter bamboo shoots, pickles and pork belly, cook for 30 minutes on medium fire, collect the soup with slow fire and season with salt.