Cooking Steps

1. 

   Step1:Prepare a piece of chicke

2. 

   Step2:Baby cabbage is cut into long strips. The roots are connected together. Ham, diced preserved eggs, chicken stewed into antler, ginger sliced, onion sliced into long section

3. 

   Step3:Put onion, ginger, salt, cooking wine and water in the minced chicken. Stir to make juice. Marinate for 20 minute

4. 

   Step4:Add some water to the pot. It can't exceed the amount of baby dishe

5. 

   Step5:Spread clean gauze in a big bow

6. 

   Step6:Pour the prepared gravy into a pot filled with water. Bring to a boil over high heat. Turn to low heat and cook for 20 minutes

7. 

   Step7:Pour the soup into the big bowl with gauz

8. 

   Step8:Tighten the gauze mouth. Take it out with the minced meat inside. Use chopsticks to clip out the soup inside. Keep the gauze and minced meat inside

9. 

   Step9:First filtered sou

10. 

    Step10:Pour the first filtered soup back into the pot. Put the gauze wrapped with minced meat into the pot with soup by hand. Cook for another ten minutes on a low heat

11. 

    Step11:Take out the gauze with minced meat. Filter the second serving of soup again. This is the last serving. Keep it

12. 

    Step12:Stir fry shallot, ginger and garlic at the bottom of the po

13. 

    Step13:Stir fry the sliced ham and preserved eggs to make them fragran

14. 

    Step14:Pour the cooked soup into the po

15. 

    Step15:Put baby cabbage and medlar in the po

16. 

    Step16:Cook for five minutes. Until baby dishes are soft and rotte

17. 

    Step17:Delicious soup and baby dishes are out of the po