material

2 pieces of Chinese cabbage, carrots 1/2, 5 auricularia auricula, tofu 1/2, eggs 1 piece, salt 1 teaspoon, a little white pepper, appropriate amount of starch, parsley 1 piece, garlic cloves/kloc-0.

working methods

1. Pour a small amount of cooking oil into the wok and heat it to 40% heat. Slice garlic cloves into oil pan and stir-fry until golden brown.

2. Wash 2 pieces of Chinese cabbage with clear water and cut into shreds with a knife.

3. Dice shredded cabbage with a knife.

4. Put the diced cabbage into the oil pan and stir-fry evenly with a shovel.

5. Add an appropriate amount of cold water to the pot and cook over high fire until the surface of the cabbage is not covered.

6. Wash and peel half a carrot with clear water, cut it into filaments with a knife and cut it into diced carrots.

7. Soak the auricularia auricula in cold water in advance, cut it into filaments with a knife and then cut it into diced auricularia auricula.

8. When the water in the pot is boiled, add diced carrots and diced black fungus.

9. Dice the tofu with a knife.

10. Put the diced tofu into the pot and cook it over high heat until the water boils.

1 1. Add 1/2 teaspoons of salt to taste.

12. Sprinkle a little white pepper to taste.

13. Mix the dried raw flour and cold water into water starch, pour it into the pot along the edge of the pot, and cook over high heat until the soup boils.

14. 1 Eggs are knocked into a bowl and stirred into egg liquid, and the egg liquid is poured into a pot to form tiny flaky egg flowers.

15. Wash coriander with clear water and cut it into powder with a knife.

16. Sprinkle coriander powder into the pot, stir evenly with a shovel, and turn off the heat.