1. Cut the coprinus comatus into small cubes, shred the ham slices and set aside
2. The dried white tofu is sliced into thin slices, and then cut into thin filaments.
3. Bring water to a boil, blanch the cut dried shreds in boiling water and pick it up immediately. This is to get rid of the beany smell
4. Heat in a frying pan, add chopped green onion to fragrant, then add shredded ham, chicken leg mushrooms and sea rice and stir fry
5. Add the broth, spread over the ingredients, and bring to a boil. Hot water without stock is ok, but the soup will be a bit short
6. Finally, add the dried shreds, bring to a boil, and season with chicken essence and salt before serving.
