1. Wash the fresh mushrooms, remove the stalks and put them into the bowl, and keep the stalks of the mushrooms.

2. 100g Wash the green shrimp and remove the shrimp line. Mushrooms, carrots and winter bamboo shoots (with shells) are washed and pedicled respectively, and cut into small pieces for later use.

3. Chop half of the prawns, cut the other half into small grains, add 1 tbsp cooking wine, 40g onion Jiang Shui (2 onions, 2 slices of ginger, 40g clear water are crushed and filtered with a blender), a little white pepper and salt, and mix well.

4. Add the chopped mushrooms, carrots and winter bamboo shoots, and stir clockwise until it thickens.

5. Brew the mixed shrimp stuffing into fresh mushrooms.

6. When the water in the steamer boils, steam it in the steamer for 6 minutes.

7. Take a pot, pour the steamed soup into the pot, add a little salt to taste, and add a little water starch to thicken.

8. Pour the prepared sauce on the mushrooms and decorate with a little chopped green onion.