Sauce soup with shredded auricularia, shredded chicken, whitebait and shredded radish is both appetizing and nutritious. The specific approach is:

Removing pedicels from the soaked auricularia auricula, washing, and shredding for later use; Shred chicken breast and mix well with cooking wine and starch for later use; Shred pickled radish for later use.

Blanch whitebait, shredded auricularia and shredded chicken with boiling water respectively (don't blanch whitebait and shredded chicken for too long, otherwise it won't be tender).

Boil a proper amount of water, add shredded radish and shredded auricularia into the sauce in turn, cook for five to eight minutes, add shredded chicken, shredded whitebait and salt, then cook the soup for about three minutes, and turn off the heat. If you like Chili, you can add it at this time. Then you can eat it.