1. Prepare ingredients.
2. Cut the shallots and parsley into small pieces for later use.
3. Rinse the enoki mushrooms and white jade mushrooms, and control the water for use.
4. Shred chicken ham and set aside.
5. Heat the oil, pour the enoki mushrooms and white jade mushrooms, and stir-fry until the water becomes soft.
6. Add a spoonful of salt.
7. Chicken powder, stir well.
8. Pour in shredded ham and stir well.
9. Add boiling water to soak the ingredients.
10. Prepare three spoons of starch, boil it with a little hydration, and make water starch for later use.
11. Pour the water starch into the soup, boil, and stir well.
12. Sprinkle a little white pepper.
13. Add a spoonful of sugar to taste and mix well.
14. Finally, add the coriander and shallots, stir well and serve.
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