1.
200g of tofu, cut off the skin, strain through a mesh sieve, and remove the residue into tofu;
200g chicken breast meat, peeled and gluten, sliced into thin slices and rinsed with water to remove blood
2. Chop green onion, ginger, and garlic, add 100ml of cooking wine to soak for later use.
3. 100g shrimps, remove the sand thread and wash, put half of it with the chicken, and use the back of a knife to knock it into chicken and shrimp paste.
4. The chopped minced meat is dissolved with cooking wine soaked in onion, ginger, and garlic. Add 2 egg greens, add monosodium glutamate, salt, and pepper, mix well, and beat vigorously with a whisk.
5. In order to ensure a delicate taste, while whipping, remove the fascia wrapped around the whisk.
6. Take a flat bottom plate, and carefully spread the lard evenly on the plate, and pour the mixed tofu into the plate. Put it in a steamer and steam for 4-6 minutes. Take out the minced meat just after it has solidified. Use cooked ham, egg yolk, lettuce leaves, and fat to form a pattern of fish, insects, flowers, and birds on the minced meat. Continue steaming on the pot. 5-7 minutes.
7. Put the wok on the fire, add about 400 ml of chicken broth, add salt and monosodium glutamate, boil the greens (you can also choose other vegetables according to personal preference) and the other half of the shrimp to cook, pour it into a large soup bowl, and then steam Transfer the cooked tofu into a soup bowl and float on the soup surface to serve.
