material

6 vegetarian bean buns, salad bamboo shoots 1 each, 4 mushrooms, winter vegetables 10g, a little carrot, a little coriander, 75g shredded pork, 2 tablespoons salt 1 spoon sugar12, and black vinegar12.

working methods

1. Soak mushrooms in warm water until they are soft and shredded; Shred salad bamboo shoots and carrots; Marinate the shredded pork with a little salt, pepper and white powder (except the amount of seasoning) 10 minutes or so.

2. Put the vegetarian bean buns in a steamer and steam for about 10 minute, and take out the diagonal cutting plate for later use.

3. After the broth is boiled, add shredded mushrooms, shredded cold bamboo shoots and shredded carrots by the method of 1 and cook for about 10 minutes. Then add shredded pork, salt and sugar by the method of 1, add black vinegar after a little boiling, thicken it with white powder water, pour sesame oil on it and take it out of the pot.

4. Pour the soup from Practice 3 on the bean bag from Practice 2, and add coriander.