1. Peel the old skin of Typha latifolia and cut it into 3 cm long sections. Cut mushrooms and magnolia slices into small pieces, blanch them in boiling water, remove and drain. Slice the ham into elephant eyes. Cut the onion into sections.

2. Heat a wok, add oil, saute shallots, add milk soup, Typha latifolia, mushrooms, magnolia slices, salt, ginger juice and cooking wine, boil, skim the foam, put it in a soup bowl and sprinkle with ham slices. 1, Typha latifolia should be soaked in clear water for 3-4 hours before use. When blanching, the water must be boiling and wide, and it should be taken out immediately after blanching.

2. Shao wine with scallion and pepper is a special condiment in Jinan cuisine. It is made by chopping scallion and pepper into mud, wrapping them in gauze, soaking them in Shao wine for 2 hours, and removing the Shao wine after cloth wrapping. Shaojiu with scallion and pepper should not be added too little, too much will not only affect the soup color of dishes, but also affect their fresh taste.

3. Take the scallion and cut it into large pieces and fry it in white oil. Remove the scallion and get the scallion oil.

4. Pucai itself has no umami flavor. Pucai must be cooked with thick and thick milk soup to make Pucai taste fresh. Cook for a long time to keep fresh and tender.