Li Hongzhang's chowder approach

1. Cut sea cucumber, fish magnolia slices, curd bamboo, cooked pork belly, ham 40 g and cooked chicken 40 g into 5 cm long and 1 cm wide slices. 10 g cooked chicken and 10 g ham cut into strips and set aside. Pigeon eggs are boiled in cold water, shelled, etc.

2. Remove the shallots and ginger from the pot with various slices, shrimp, pigeon eggs, shiitake mushrooms, green onions and ginger slices, pour in the chicken broth, add the seasonings, simmer to taste.

3. Take 1 large bowl, first pick out the mushrooms from the various raw materials of the braised, put them face down at the bottom of the bowl, open the other raw materials according to the color, neatly arrange them into the bowl, and put all kinds of broken materials into the bowl, pour in the original soup, steam for ten minutes. Place the soup in a pot and flip the bowl over in a large soup dish, surrounded by pigeon eggs. Shredded ham is crossed with shredded cooked chicken and placed around the shiitake mushrooms.

4. Bring the soup to a boil over high heat, drizzle the rice soup, pour in the cooked lard and pour over the chowder. Finally, top the shiitake mushrooms with cooked salted duck egg yolks and spinach stalks upside down.