1. Wash mushrooms, carrots and cucumbers. Cut some into small grains and part into thin filaments.
2. Cut bean curd into cubes and hollow out with a ball digger.
3. Put the bean curd, cucumber, mushroom, carrot, pork stuffing, white pepper, salt soy sauce, monosodium glutamate and sesame oil in a pot and stir them into meat stuffing.
4. Put the meat stuffing into the bean curd cup to make the green body of the bean curd cup. Put the green meat directly into the bean curd cup for standby.
5. Put water in the pot and add a little chicken sauce to taste after boiling. If you have ready-made soup, it will be better.
6. First put the spaghetti, then put the shredded mushrooms, carrots, cucumber, add a little salt.
7. Slowly pour the soup into the container containing the green tofu cup.
8. Put the container into the steaming pot and steam it for about 15 to 20 minutes.