1, white radish, carrot shredded, with dry starch grasp; portobello mushrooms to remove the tip of the wash, soaked in lightly salted water and then fished out, in the mushroom surface curved cross knife; soybean sprouts washed.

2, add cooked lard in the pot and heat, sautéed shallots, ginger, add the right amount of water, bring to a boil, put the portobello mushrooms and cook over high heat for 6 minutes, then put in the soybean sprouts, turn to low heat and cook until cooked, fish out of the pot of materials into a bowl; and then put into the shredded carrots and cook until boiled again, fish out of the pot, put into a bowl; in the soup, add salt, cooking wine, monosodium glutamate for taste, pour the soup into a bowl, and add pepper to mix it well.