Ingredients of the cauldron: Chinese cabbage 180 kg, Hebei pickled cooked meat slices 30 kg, fried meatballs 30 kg, fried tofu 20 kg, kelp shredded 15 kg, and wide vermicelli 60 kg.

Seasoning: 30 kg of blended oil, 5 kg of bean paste, 2 kg of soy sauce, 20 kg of onion 10, salt and monosodium glutamate 1 kg.

Exercise:

Boil Chinese cabbage, kelp and vermicelli in boiling water until soft, and take them out for later use;

2. The wok is on fire, and the blended oil is poured in. When the oil is 60% hot, put the sliced meat and chopped green onion into a wok and fry. Add the bean paste when the onion smells fragrant, then put the Chinese cabbage, kelp and vermicelli into a wok and fry until cooked, and then add 1.5 liter of water. When the water boils, add soy sauce, salt, monosodium glutamate, fried meatballs and fried tofu, and stew over high fire.