200 grams of hindquarter tips, 6 dried shiitake mushrooms, 200 grams of sauerkraut, 20 shrimp, 50 grams of veggie shrimp, 3 slices of ginger, 2 pieces of green onion, 5 grams of salt, 8 grams of sugar, 5 grams of white pepper

Practice

1. Wash the hindquarter tips and put them into cool water without any seasoning, cook them over medium heat until they reach 9 maturity, then remove them from the pot to let them cool down, and slice them into thin slices. Dry shiitake mushrooms, shrimp were soaked in warm water, sauerkraut with cool water 1-2 times standby;

2. The bottom of the casserole dish on a layer of sauerkraut, and then into the soaked shiitake mushrooms, shrimp, and then into a layer of veggie shrimp;

3. Put the slices of white meat, green onions, ginger, and then pour in the soup to cook the white meat, soaked shiitake mushrooms and shrimp soup draining off the sand to also to go to the in just enough to be able to miss the meat slices;

4. p>4. Large fire will boil the soup, and then seasoned with salt, sugar and mix well, turn into a medium-low fire will be half of the soup, and finally sprinkled with white pepper can be.