(2)Cut the bamboo shoots into cubes, fry the bamboo shoots in hot oil in a pan for 2 to 3 minutes, then drain and set aside.

(3) Stir fry the mushrooms in about 1 tbsp of oil, add the bamboo shoots and all ingredients, cover the pot tightly and simmer for about 8 minutes until about one-third of the broth is left, then thicken the soup with cornstarch.

(4) Slice green cabbage in half, scald, rinse with cold water and drain.

(5) Use the green vegetables to surround the edge, on top of the mushroom, asparagus can be served.