1. Cut sea cucumber, fish maw, magnolia slices, yuba, cooked pork maw, 40g ham and 40g cooked chicken into slices with a length of 5cm and a width of 1 cm. 10g cooked chicken and10g ham are shredded for later use. Pigeon eggs boiled in cold water, shelled, etc.
2. Put all kinds of slices, pigeon eggs, mushrooms, onion slices and ginger slices into the pot, inject chicken soup, add seasoning, cook and taste, and then take out onion and ginger.
3. Take a 1 large bowl, first pick out Pleurotus ostreatus from all kinds of raw materials in the stew, put it face down at the bottom of the bowl, spread other raw materials according to the design and color, arrange them neatly in the bowl, put in all kinds of broken materials, pour the stew into the original soup, and take it out for ten minutes. Pour the original soup into the pot, then turn the bowl upside down and buckle it in the big soup plate, and put pigeon eggs around it. Sliced ham and cooked chicken cross around mushrooms.
4, the original soup in the pot is boiled, the rice soup is boiled, covered with cooked lard, and poured on the hodgepodge. Finally, put the cooked salted duck egg yolk on the mushroom and insert the spinach stalk upside down.