白玉菇薯苗汤White Shimeji Greens Soup

将玉竹上汤材料慢火煮成上汤1½饭碗,备用。Boil all Yu Zhu stock in low heat until it reduce to 1½ bowl, set aside.

煮滚半锅水,加入油3大匙,糖和盐各适量,再加入番薯叶煮软,捞起。Boil half wok of water, add in 3tbsp oil, dash of sugar & salt, blanch young sweet potato leaves, drain.

煮滚调味料,勾芡后,番薯叶再回鑊拌入味扣碗上碟。Bring seasoning ingredients to boil, thicken with starch, and then return the young sweet potato leaves to wok, once infused the flavor, dish out in bowl.

烧热材料B的油,加入其余B料,大火炒上碟,加入上汤番薯叶中,再用枸杞装饰。Heat 1tbsp oil in wok, saut é ingredients B until fragrant, dish out and pour on top of soup, garnish with Gou Qi.