1. Cut the cucumber and carrot into equal-sized cubes.
2. Cut the shiitake mushrooms and onion into the same size cubes, and mince the ginger.
3. Cut the tofu into cubes.
4. Put the tofu in a pot of boiling water for 2 minutes to remove the peculiar smell.
5. Put the oil in the pan and saute the ginger foam until fragrant.
6. Add a variety of Ding-shaped ingredients and sauté some salt to fragrant.
7. Add the clear soup, whichever is level with the dish.
8. Pour into a casserole and bring to a boil on high heat.
9. Cover with a lid and simmer for 3 minutes (too long will cause the cucumber to change color).
10. Uncover the lid, cook until all the ingredients are cooked through, add chicken powder to taste.
Tips:If you want to ripen faster, you can slice the ingredients or mix them with your favorite varieties, but I personally think shiitake mushrooms are essential.
