Cooking Steps

1. 

   Step1:In the soup pot, pour in water and sweet rice wine. Bring to a boil over high heat; 2. Break up the eggs; 3. When the water is boiling, pour in the egg liquid and stir it into egg flowers; 4. Turn off the heat and add sugar and stir well.

2. 

   Step2:Shrimp, corn and tofu soup material - 150g shrimp, 100g fat tofu, 50g corn kernels, 5g water, 5g salt, a spoonful of chicken essence, a proper amount of pepper, 20ml salad oil - 1. Shelling and extracting shrimp intestines, cleaning, cutting tofu into small pieces; 2. Frying pan, pouring oil, burning hot, adding fresh shrimp until broken; 3. Soup pot, pouring water; 4. Adding fried shrimp, corn kernels and tofu pieces Salt. Boil over high heat; 5. Reduce the heat and cook for another 13 minutes; 6. Turn off the heat. Add chicken essence and pepper to taste when starting the pot.

3. 

   Step3:Crucian carp yellow flower soup material - crucian carp one piece, dried yellow flower 50g, ginger several pieces, salad oil 50ml, water proper amount seasoning - 8g salt, chicken essence one teaspoon, pepper right amount, cooking wine one teaspoon method - 1. Dried yellow flower cut off the bottom, soak the hair in warm water, then wash with water; 2. Live crucian carp now kill, remove gills and intestines. Clean. Marinate with ginger and cooking wine for 35 minutes; 3. Pour oil into frying pan and heat to 80% heat. Lower into both sides of crucian carp slightly Fry; 4. Put the fried fish in the soup pot. Pour in the water. Add ginger and yellow flowers; 5. Heat it up and remove the floating powder. Turn the heat down and simmer for 20 minutes until the soup is thick; 6. Turn off the heat and add chicken essence and pepper to taste when starting the pot. Finally, sprinkle with chopped green onion.

4. 

   Step4:Bamboo shoot and chicken soup material - winter bamboo shoot 150g. About two Jin of local chicken. Ginger four or five pieces of seasoning - salt 10g. Chicken essence and pepper - 1. Cut the winter bamboo shoot into large pieces and cut the local chicken into pieces; 2. Add half of the pot water into the soup pot and boil it; 3. Put the chicken pieces and winter bamboo shoots into the pot until they are cut off; 4. Remove the water from the pot; 5. Pour the local chicken and winter bamboo shoots with ginger slices into the high-pressure pot; 6. Cover the high-pressure pot cover. Large Steam on the fire and turn to a low heat. Stew for 20 minutes; 7. Open the lid and let out the steam. Add salt. Cover the common pot cover. Cook for another 10 minutes on a low heat; 8. Add chicken essence and pepper to taste when starting the pot.

5. 

   Step5:Soft meat stewed egg material - lean pork mince 100g, one egg, proper amount of water seasoning - ginger mince a little, raw meal 5g, soy sauc

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