1. Cut the tofu into small pieces and cook it in a boiling water pot;

2. Wash the Chinese cabbage, cut it into sections, put it in a tofu pot, and pour it out after cooking;

3. Chop the onion and ginger;

4. Put the pot on a big fire, add vegetable oil and heat, stir-fry chopped green onion and Jiang Mo, and add broth (400g), salt, tofu and cabbage;

5. stew until the cabbage and tofu are integrated, sprinkle with monosodium glutamate and chicken essence.