1. Wash and blanch Chinese cabbage, squeeze out water and cut into pieces for later use. Cut frozen tofu (or old tofu) into pieces for later use;

2, a little hot oil in the pot, stir-fry Jiang Mo, garlic slices, two spoonfuls of ham and a handful of shrimp skin;

3. Add tofu and add water to boil. Then add some Chinese cabbage pieces and fresh shrimps, cover the pot, boil again, and season the shrimps with salt when they are cooked. [ 1]