1. Wash soybean sprouts, carrots, baby vegetables, celery and pea seedlings; The tail tip of bean sprouts is removed, the carrot is peeled, the yellow leaves of small spinach are removed to keep the overall shape, the stems and leaves of celery are removed, and pea seedlings go to old terrier.

2. Soak Auricularia auricula and Lentinus edodes in warm water; At the same time, wash the dried fragrant and bean skin for later use.

3. Cut the soaked auricularia, dried mushrooms, dried shredded mushrooms, bean skin, carrots and celery into equal-length segments.

4. Heat oil in a wok, pour in shredded auricularia, stir fry quickly, add appropriate amount of salt, stir fry and pour into a large basin prepared in advance.

5. Heat oil in a wok, pour in shredded mushrooms, stir fry quickly, add appropriate amount of salt, stir fry until cooked, and pour into a large basin filled with fungus.

6. Stir-fry dried citron, bean skin, soybean sprouts, carrots, celery, spinach, pea sprouts and potherb mustard in turn, and pour into a large basin. Add some sugar when frying celery, and add some sugar instead of salt when frying wild vegetables.

7. Add chicken essence and sesame oil in a large pot, and mix all the ingredients with seasonings evenly.