2.竹笋切去头尾;
3.雪耳剪去蒂,撕碎,焯水,捞起沥干水分;
4.鸡脯肉洗净抹干,切片,加腌料腌片刻,待用;
5.菜心洗争,切约2寸长段;
6.煮滚上汤100克放入全部材料煮至熟,捞起,置汤盆内,锅内鲜汤用湿淀粉勾芡,淋在材料上即成。[LaoYanHuo.com]