Yun Pien Silver Ear Soup

Silver ear mushroom 15 grams, egg white 50 grams, chicken breast 100 grams, lard 75 grams, cooked ham 100 grams, clear broth 1500 grams, pea shoots 30 leaves, salt, monosodium glutamate, scallion, ginger water, sapat. Chicken breast, using the back of the knife to pound into paste, remove tendons, place in bowl, add scallion-ginger water, stir evenly through a sieve. Add salt, pepper powder, cooking wine, and monosodium glutamate to the sieved chicken paste, stir well, add lard, egg white beaten into froth, and a little wet cornstarch, mix well. Clean the small iron mold shaped like a chrysanthemum, grease the inside with lard, place 4–5 silver ear mushrooms (pre-soaked), use a spoon to scoop the prepared chicken paste into a ball shape, place in the center of the silver ear, so that the bottom of the silver ear sticks to the chicken paste, then place pea shoots and thin slices of cooked ham on top of the chicken paste to create a floral pattern. After preparation, place on a square tray, steam for 4–5 minutes, remove and place in a small soup bowl. Then place the aluminum pot on fire, bring the clear broth to boil, adjust flavor with salt and monosodium glutamate, pour over the soup bowl. Function: nourishes blood and kidneys, moistens lungs and nourishes yin. Suitable for loss of appetite, weakness. This dish, due to its beautiful appearance, can be used as a high-end banquet tonic.^{Supplemental Formula}