Raw materials: daylily (dry)150g, magnolia slice10g, mushroom (dry)10g, starch (broad bean) 30g, monosodium glutamate 3g, pepper 5g, star anise 2g, pepper 2g, peanut oil 30g, salt 5g and sesame oil 60g.

Output: 1. Wash the bean sprouts, put them in a pot, add 2000 ml of clear water, boil over high fire for about 120 minutes, then take out the bean sprouts and make vegetarian soup. 2. Prepare magnolia slices and mushrooms with water, clean them, and then cut them into shreds. 3. Put the dried day lily in a bowl, soak it in warm water until it becomes soft, pick out the hard stems, pinch one end of the vegetable handle in the order of head to tail, and comb it into filaments with a comb. 4. Put the dry starch into another bowl and add about 150ml of water to make a gouache paste. 5. Put the wok on fire, add peanut oil, stir-fry until it is 50% hot, pinch a pinch of shredded day lily, dip a layer of paste evenly in gouache paste, put it in oil, stir-fry until the skin is hard and milky white, and take it out, which is the vegetarian shark fin. 6. After finishing in turn, put the vegetarian shark's fin into a steaming bowl, add about 200ml of vegetarian broth, refined salt, monosodium glutamate, star anise and pepper, steam in a cage for about 20min and then take it out. 7. After steaming, remove the star anise and pepper, pour out the original juice for later use, and buckle the vegetarian shark fin into the soup bowl. 8. Add the original juice to the soup pot, then add 400 ml of vegetarian soup, refined salt, shredded magnolia and shredded mushroom, boil over high fire, skim off the floating foam, add pepper noodles, monosodium glutamate and wet starch, pour sesame oil on it, and pour it into the soup bowl.