Cooking Steps

1. 

   Step1:Wash and drain the fresh silkworm bean petals. Peel the fresh bamboo shoots and cut the old roots into hobs or strips. Cut the ham into broad bean sized slices.

2. 

   Step2:Heat up the hot pot with oil until it is 60% hot. Put in the oil and fry for about 3 minutes. When the bamboo shoots are half cooked, add the broad bean and fry together. Drain the oil after both are cooked.

3. 

   Step3:Leave the bottom oil in the pot. Heat up. Pour in the broad bean, asparagus and ham. Add half a cup of water or high soup and bring to a boil. Mix in salt, white pepper, sugar and cooking wine. Heat for a while.

4. 

   Step4:When the soup is rare, thicken it with starch, pour in sesame oil, stir well and leave the pot.