Accessories: winter bamboo shoots 15g, pickled mustard tuber 15g.

Seasoning: 2g salt, 0g monosodium glutamate1g, 5g sesame oil.

The practice of water shield soup:

1. First remove impurities from the water shield, wash it with clear water and cut it into sections with a knife. Then the winter bamboo shoots are shelled and washed, and the mustard tuber is soaked in warm water, washed, shredded and put on a plate for later use.

2. Wash the cooking pot, put the fresh meat soup in the pot, bring it to a boil over high fire, add shredded winter bamboo shoots and shredded mustard tuber, and cover the pot.

3. After boiling again, add the water shield, cook for 15-20 minutes, add refined salt and monosodium glutamate to taste, put it in a large bowl, and sprinkle with sesame oil.