250g boiled duck breast
15g Koumo mushrooms soaked in water
15g winter bamboo shoots soaked in water
3 egg whites
Dice the duck breast and winter bamboo shoots.
Cut the ham into strips.
Cut the mushrooms in two, stew in soup stock with bamboo shoots.
Beat egg white, pour into an oiled plate to make a 1cm thick, 15cm in diameter disc, arrange the ham strips on top in a pattern, steam for 2 minutes.
Add diced duck, diced bamboo shoots, mushrooms, cooking wine and salt to a thick soup, bring to the boil, skim, pour into a soup plate, float the steamed pattern on top.