First, raw materials:

1. Ingredients: Dictyophora sinensis 30g, chicken breast150g, pig fat15g, cooked ham15g,

Coriander15g, 2 egg whites.

2. Seasoning: cooking wine, refined salt, monosodium glutamate, starch, flour, onion, ginger slices and chicken soup.

Second, the method:

1. Wash the bamboo shoots at both ends, cut them into sections, and soak them in cold water. Put the onion and ginger in a bowl and soak them in cooking wine for later use.

Wash the weeds, remove impurities, and cut them into fine powder with ham.

2. Wash the chicken breast and pork, chop them into paste, put them in a bowl, add the egg white, and pour in the soaked onion.

Ginger wine, add wet starch and refined salt and stir until it is strong.

3. Blanch the soaked Dictyophora in a boiling water pot, take out the drained water, lay it flat on a plate and sprinkle the noodles on it.

Powder, put the mixed chicken paste on the bamboo fungus, decorate it with ham and turnip powder, steam it in a cage and take it out.

4. Add chicken soup, cooking wine, refined salt and monosodium glutamate to the wok and bring to a boil. Skim off the floating foam and pour a large soup plate.