1. Cooked chicken breast, cut into thick shreds and soaked with the above seasoning; Chop ginger, peel garlic and mash. 2. Soak the broad bean starch in cold water, stir and precipitate the powder, decant it, rinse it with clear water twice continuously until there is no peculiar smell, and then sieve it. 3. Boil water in the pot, scoop the dough paste into a flat aluminum plate with a brim, put it in a boiling pot, scald it into fine vermicelli, water it by hand, take it out and put it in a cold water basin, cut it into shreds, put it in the boiling pot, take it out and let it cool. 4. To make soup, add the bone soup to the soup pot to boil, add vermicelli, cooked chicken, fungus, soy sauce, salt and vinegar to find a good taste, then add 2 spinach, a little shredded garlic, 10g ginger foam and a few drops of sesame oil, and pour mustard into the pot to eat.