1. Blanch winter bamboo shoots and cut into shredded winter bamboo shoots for later use
2. Shred shiitake mushrooms and set aside, shred Jinhua ham
3. Put it in the cooking wine for later use, the Yangzhou dried silk bought online
4. Let go of the water, blanch it, then remove it and soak it in cold water for later use
5. Marinate the shrimps with salt, cooking wine, and starch. First, fry the shrimps and set aside.
6. Add broth to another pot. I didn’t add chicken broth. The broth is boiled.
7. Remove the dried shreds from the cold water and put them in the broth, then add shredded shiitake mushrooms, shredded winter bamboo shoots, and shredded ham and cook for about 20 minutes
8. Season with appropriate amount of salt and wash the vegetable cores
9. Add the greens to a boil, add the shrimps to a pot
Tips:I didn't put the shrimp in it and cooked it together, and I added it out of the pot in the end!
The chicken sauce is a bit salty, so the salt should be controlled!
