Add bamboo shoots, shiitake mushrooms and shiitake mushrooms, bring to a boil, cover the pot, and simmer for about 45-50 minutes. Before turning off the fire, after simmering, add sea salt to taste ... the sweetness of bamboo shoots and small ribs and the aroma of mushrooms make the soup more delicious and layered. Stew with fresh bamboo shoot soup cooked in advance. When cooking fresh bamboo shoots, bring several layers of bamboo shoots and cook for 30 minutes.
Prepare all the ingredients of mushroom soup with fresh bamboo shoots. Slice bamboo shoots, yuba and shiitake mushrooms respectively. Boil the water in the pot, add bamboo shoots, cook for 2 minutes, and remove for later use. Blanch the yuba for later use. Fresh mushrooms should also be blanched for later use. Then add Chinese cabbage, blanch and drain for later use. Stir-fry shallots and ginger in a wok.
Add bamboo shoots and mushrooms, stir-fry for a while, and turn off the heat. Pour the fried ingredients into the soup pot and add the right amount of water. Add 2 drops of fresh chicken juice, cook for 5 minutes on high fire, and add ground vegetables. Add yuba and continue to cook for 5 minutes. Finally, add salt and pepper to taste, pour in sesame oil and turn off the heat.
Chicken, bamboo shoots and soup, chicken breast are stripped of tendons and membranes, mashed into chicken paste with the back of a knife and put into a bowl. First, break the chopped chicken with a little cold water, add salt, stir the egg white, add lard and mix well, then add water starch and mix well. Cut off both ends of bamboo shoots, wash sand, cut into 3-3 cm long sections, split in two, and squeeze out water. Then put the broth in the soup pot and put it on the fire. Wrap the bamboo shoots one by one with chicken paste and put them in the soup pot. Wrap the spinach heart with chopped chicken and put it in the soup pot. Next add salt, monosodium glutamate and pepper. When the soup is boiled, pour in the chicken oil. Take the pot and put it in a big soup bowl.