1. Wash and peel eggplant and break four petals at a time; 2. Slice pork;

3. Cut mushrooms and winter bamboo shoots into pieces;

4. Wash the cabbage with clear water;

5. Cut the onion and slice the ginger;

6. Add oil to the wok, put the onion and ginger into the wok, add 500 grams of fresh soup to boil, and take out the onion and ginger;

7. Add eggplant, sliced meat, mushrooms and winter bamboo shoots, and simmer on low heat until the eggplant is soft and rotten and the soup is thick;

8. Add monosodium glutamate and refined salt, adjust the taste, put it in a soup bowl, and put the cooked cabbage on it.