25g white swallow nest
1500g clear stock
12 pigeon eggs
15 coriander stalks
Swell, by soaking, the swallow nest, tear into pieces and again soak in cold water.
Cut 10g of the ham into pieces, the rest into strips.
Break the pigeon eggs into 12 separate oiled spoons, place some ham and coriander on the two ends of each spoon, steam till well-done, these are the willow leaf pigeon eggs.
Wash and dry the swallow nest, scald in clear stock, then take out, put in a bowl and decorate with ham strips and coriander.
Place the pigeon eggs round the swallow nest.
Add salt and cooking wine to 1000g clear soup, bring to the boil, skim, add MSG and seasoning, pour slowly into the bowl.