300-400g of cabbage, 5-6 mushrooms and 2 carrots1.

Minced meat 100g, konjac silk 1 bag, onion 5cm.

2-3 slices of ginger, eggs 1 piece, blending oil 1 tablespoon.

Cooking wine, light soy sauce, oyster sauce, salt and pepper.

Chicken essence 1 tablespoon, soy sauce 1 teaspoon, hot sauce 1/3 teaspoons.

1 tbsp vinegar, appropriate amount of sesame oil, appropriate amount of starch and water.

working methods

cut up vegetables

Cabbage: large pieces

Carrots: thin slices

Mushrooms: thin strips

Onion: fine powder

Ginger: fine powder

Konjac silk: washed and cut into small pieces of about 10 cm.

Minced meat stuffing

(1) Add Jiang Mo, cooking wine, soy sauce and oyster sauce into minced meat and stir well.

(2) Add eggs and starch and mix well.

Broth broth

(1) Put the blended oil and garlic into a pot, heat it, add the cabbage and carrots, and stir well.

(2) Add mushrooms, a little salt and pepper, and then add water (until the vegetables are gone)

(3) Add konjac shreds and chicken essence.

(4) Turn on medium heat and put the meat stuffing into the pot with a small spoon until the meat is cooked.

The sauce is prepared by mixing chopped green onion, soy sauce, hot sauce, soy sauce and crude sesame oil. Add it when you eat.