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Ingredients: 1 oyster, 15 grams of seaweed, 15 grams of kelp

Seasoning: 1g Chubang chicken powder, 5g minced coriander root, 3g refined salt, 2g Chubang banquet cooking wine, appropriate amounts of green onion, ginger and white pepper.

Production steps:

1. Add water to kelp and simmer for 15 minutes, add CHUBANG chicken powder and refined salt to taste;

2. Remove the meat from the oysters and soak them with water, green onions, ginger, Chuban Banquet cooking wine and white pepper until cooked;

3. Add kelp and kelp to the siphon pot.

4. Use dried seaweed and coriander roots to extract the chicken soup into a delicious soup, then pour it into the oysters.