1. Peel the old skin off the tofu, cut it into thin strips, and blanch it in boiling water to remove the yellow water and soy odor;

2. Strip the mushrooms, clean them, and cut them into thin strips;

3. Peel the skin off the asparagus, clean them, cook them, and cut them into thin strips;

4. Rinse the chicken breasts with water, boil them, and cut them into thin strips;

5. Cut the cooked ham into thin strips;

6. lettuce leaves choose clean, blanch with water, cut into thin julienne;

7. mushrooms into a bowl, add chicken broth 50 ml, steamed;

8. pot on the fire, scooped into the chicken broth 200 ml boil, into the mushrooms, asparagus, ham, chicken, lettuce leaf julienne, add refined salt boil, sheng bowl of soup with monosodium glutamate;

9. take another pot on the fire, ladle into the chicken broth 500 ml, after boiling into the tofu silk, to be tofu silk floating on the surface of the soup, that is, with a leaky spoon fishing up into the soup bowl on the table.