1. Wash ostrich meat (preferably the tendon-containing part of ostrich leg), cut into pieces, soak in clear water and bleed; Wash the old roots of spring bamboo shoots, cut them into hob blocks, blanch them with water and remove them for later use; Cut the ham into small pieces. 2. Wash onion, ginger and coriander and cut into sections.

3. Add water to the pot, add ostrich meat to boil, and remove the floating foam on the surface; Pour the blood water soaked in ostrich meat into the pot, stir it evenly, heat it to a slight boil with low fire, and all the floating foam floats on the noodle soup, quickly skim off the floating foam, pour it into a casserole, add ostrich meat, bamboo shoots, cloud legs, onion, ginger, salt, cooking wine and pepper, and stew for one hour with low fire.

4. Add chicken essence to taste and sprinkle with coriander.