Ingredients: half a barrel of canned abalone, cooked ham 15g, fresh mushrooms 15g, pea sprouts 15g. Salt 10g, cooking wine 15g, monosodium glutamate 3g and chicken soup 800g.

working methods

(1) Cut abalone into oblique slices with a knife. Sliced fresh mushrooms. Cut the cooked ham into small elephant-eye pieces. Leave young leaves, remove roots and wash pea seedlings.

(2) Pour 300g chicken soup into a frying pan and bring it to a boil. Put the cooked ham slices, fresh mushroom slices, abalone slices and pea seedlings into a spoon and cook them, then take them out. Pour into 65,438+00 soup bowl. Don't pour the soup into the spoon.

(3) Put the remaining 500g chicken soup into a spoon, light it, add salt, monosodium glutamate and cooking wine to taste, skim the floating foam, and put it into a 10 small soup bowl.