Main ingredients: 2 squabs.

Ingredients: 100 grams of dried white fungus, 10 grams of dried tangerine peel, 10 grams of refined salt, 5 grams of MSG, 2 grams of chicken essence, and 750 grams of stock.

Steps:

1. Slaughter and wash the squab, chop it into pieces, put it in a boiling water pot and boil it for 2 minutes;

2. Rinse with water , put it into a soup bowl;

3. Wash the water-frozen white fungus and cut it into pieces, put it in a boiling water pot for a while, put it into the soup bowl, and then add the water-frozen tangerine peel;

4. Place the pot over medium heat, add the soup stock and bring to a boil. Add refined salt, monosodium glutamate and chicken essence, mix well, pour into a soup bowl, put it on the basket and steam over high heat for 30 minutes until cooked.

Features: fresh taste, nourishing yin and nourishing the lungs.