Operation: (1) Cut asparagus, dried bean curd and Tricholoma into 3cm long shreds respectively.
(2) soaking asparagus in hot water to remove peculiar smell; Steam the dried bean curd on the drawer until it becomes soft, and drain the water; Wash mushrooms and soak them in warm water.
(3) Heat the pot, pour in chicken soup, bring to a boil, and season with salt. Keep boiling water. If the chicken soup is salty, add little or no salt. This dish can also be flavored with pepper and monosodium glutamate.
(4) Put shredded asparagus, shredded Tricholoma, and dried bean curd into a buckle bowl in three sections, then pour the boiling soup into the pot, cover the pot, and steam over high fire for about 20 minutes.