1. Soak the mushrooms in clear water, wring out the water, cut off the pedicels and eat them raw or slice them.

2. Peel the chicken, wash and drain it, cut it into small pieces, add the marinade and mix well.

3. The eggs are seasoned with fresh milk and the bubbles are separated.

4. Put the chicken, crab roe and shiitake mushrooms into the pocket, pour in the egg juice, steam with slow fire for 4 minutes, open the lid to let the steam dissipate, then cover the lid and steam, open the lid every 3 minutes 1 time until cooked, and steam for about 9 minutes. This steamed egg has a smooth and tender surface.