Wash broccoli and mushrooms, change the knife.
Boil water, add salt and a small amount of salad oil. Broccoli and mushrooms are gradually cooked in water. Cool the water immediately after cooking.
Heat the wok and add the broccoli and shiitake mushrooms in the wok to the pan for a while.
Pour the bowl into abalone juice, soy sauce, sugar, potato powder, add warm water and mix well.
Heat the clams in the pan and stir them all the time with a spatula until the clams are thick and clear.
Pour the broccoli and shiitake mushrooms into the simmered juice and shake it to the plate. Put the remaining oyster sauce on the plated dish.
When making simmering juice, the color of the simmering juice is deep, and it is only slightly salty.