Finally, add the "meat" balls, bamboo shoots, and "elephant ear" mushroom. Add pea pod, cover and simmer for ten minutes. When ready, sprinkle with sesame seed oil. Serve on a large platter.
另起油鍋炒大白菜、淋下醬油、清湯並撒下鹽調味，再將剛才炸好的素獅子頭及筍片、金針、木耳一起放進，先用小火燒煮十分鐘，續放進豌豆夾小煮片刻，即可淋上勾芡使汁湯黏稠，最後再澆少許麻油即可裝盤上桌。