700g of chicken, 250g of fresh mushrooms, peeled raw shrimp125g, 50g of canned bamboo shoots, 20g of onion15g, 20g of corn flour, 5g of soy sauce15g, 5g of refined salt, 2.5g of ginger, 3g of pepper leaves and 0g of sesame oil10g.

Practice dry mixed bacteria are soaked in warm water until soft, chicken is washed, dried and chopped for later use, mushrooms are washed and cut into sections for later use, and vermicelli is soaked until soft.

Heat oil in a hot pot, add onion, ginger slices, star anise, dried Chili and pepper and stir-fry until the chicken is slightly yellow, cook with wine and add soy sauce for coloring.

Put the soaked dried mushrooms and shiitake mushrooms into the pot, stir fry a little, then put the soaked dried water into the pot, cover the pot, and simmer for about 30 minutes.

Open the lid and simmer for about 5 minutes. When the soup thickens, add salt and a little sugar, stir well and serve.