1. Shred the bamboo shoots, blanch them in water, remove them and drain them for later use. Boil the water and put the drained bamboo shoots into the pot
2. After the bamboo shoots have been cooked for 2 minutes, slice the shiitake mushrooms into the pot and continue to cook for 2 minutes
3. Wash the sauerkraut and put it in the pot
4. Add chicken broth, light soy sauce, aged vinegar and white pepper
5. Add water starch to thicken, beat the eggs and pour in the egg liquid (I only put the egg white liquid, you can also not remove the egg yolk)
6. Continue to boil until the ingredients are fully cooked, add a little salt, chicken essence and sugar, and drizzle with sesame oil
