white-boiled: remove the roots of the mushrooms, blanch the vegetables for a while and let them cool thoroughly. Add white vinegar, chicken essence, white sugar and salt to the onion, ginger and garlic pot as the main ingredients, and bring them to a boil with strong fire, then taste them with low fire, collect the juice with strong fire, thicken the water and starch, and pour out the oil. When taking out the spoon, as you said, the mushrooms are placed at the center of the green dish, or you can take them out and put them on the plate after collecting the juice, and then thicken the soup and starch in the spoon and pour the oil on the dish.