100g bean skin, 500g Chinese cabbage, 25g carrot, 6 mushrooms, 1 root onion,10g ginger slice, 100㏄ broth, a little salt, a little pepper and 1/4 teaspoons chicken.

Steps:

1. Cut the bean skin into pieces; Wash and slice Chinese cabbage; Sliced celery and carrots; Soak mushrooms in soft film; Cut the shallots into sections; Slice ginger for later use.

2. Heat a wok, add 2 tablespoons salad oil, stir-fry shallots and ginger slices with the method of 1, and then add mushrooms and bean skin slices to stir-fry until fragrant.

3. Add carrot slices and cabbage slices into the pot of method 2, stir-fry until soft, then add all seasonings and stock, and stir well.