1. Prepare the ingredients. Wash and drain broccoli, bean sprouts and enoki mushrooms, shred the tofu skin, ham and fungus, slice mushrooms and garlic, boil the shrimps and peel them (leave the head and tail without peeling)
2. Bring boiling water to a boil, add 1 tablespoon of salt, blanch the shrimp and remove it immediately, remove the broccoli after it is cooked and set aside
3. Pour in bean sprouts and blanch them
4. Take a deep dish, remove the bean sprouts and spread them evenly on the bottom of the dish
5. Tofu skins are blanched and spread around
6. The enoki mushrooms are blanched and spread in the center. spare
7. Heat oil in a wok, pour garlic slices and sauté
8. Pour in the chopped mushrooms, fungus and ham, add 1/2 spoon of pepper powder, stir fry over high heat until fragrant
9. Pour in an appropriate amount of hot water and bring to a boil. The amount of water is about 1/2 of the deep dish for serving. Add 2 spoons of cooking master (or chicken powder), 1 spoon of mirin, 1 spoon of cooking wine and 1/2 spoon of white pepper and stir well
10. Pour in water starch and stir quickly
11. Boil on low heat until thick and bubble, add some salt to taste
12. Pour the cooked soup into a deep dish
13. Fresh shrimps are placed in the center, and broccoli sprouts are placed around. Done~
14. Finished picture
Tips:The seasoning can be adjusted according to taste, but do not use dark-colored ingredients such as light soy sauce, so as not to spoil the color of the soup.
