A. shark's fin lip 300g, bamboo shoot 1 50g, celery powder 60g, carrot slice 60g, onion 30g, ginger slice15g, soy sauce 2 tbsp, sugar1tbsp, mushroom essence12 tsp.

working methods

1. Take a casserole, pour a proper amount of salad oil, and add material B to stir-fry until fragrant.

2. Add shark's fin lips, bamboo shoots, carrot slices and seasoning A, and cook until boiling, and turn to medium heat.

3. When the soup of method 2 reaches 1/3 of the casserole, thicken it with white powder, then pour in sesame oil and sprinkle with celery powder.