2g at the back buttock

6 dried mushrooms

2g of pickled cabbage

auxiliary material

2 dried shrimps

5g of vegetarian shrimps

3 slices of ginger

5 grams of salt in the second section of onion

. Soak dried mushrooms and dried shrimps in warm water respectively, and wash pickled vegetables in cold water for 1-2 times;

2

spread a layer of sauerkraut on the bottom of the casserole, then add the soaked mushrooms and dried shrimps, and then add a layer of vegetarian shrimps;

3

Add the sliced white meat, onion and ginger, then pour in the boiled white meat soup, soak the soup of mushrooms and dried shrimps, drain the sand and go in, just enough to avoid the sliced white meat;

4

bring the soup to a boil with high fire, then add salt and sugar and mix well, then turn to medium-low fire to burn the soup to half, and finally sprinkle with white pepper.