1. Ingredients: 400 grams of cabbage, 300 grams of fried tofu. Accessories: 5 grams of white garlic. Seasoning: 3 grams of pea starch, 5 grams of soy sauce, 5 grams of white wine, 3 grams of salt, 3 grams of white sugar, 2 grams of MSG, 20 grams of vegetable oil

2. Wash the Chinese cabbage and cut it into 3 cm lengths into sections, and then separate the leaves and stems; rinse the fried tofu slightly and cut it into 8 small pieces respectively; heat up 20 grams of oil in the pot, add minced garlic and stir-fry until fragrant;

3. Continue Add the cabbage stalks and stir-fry evenly, then add all the seasonings (1 cup of stock, 5 grams of soy sauce, 3 grams of white wine, 3 grams of sugar, 2 grams of MSG) and tofu and cook until boiling, then continue cooking over low heat;

4. When 1/3 cup of soup remains, add cabbage leaves and stir-fry until soft; finally add water and starch to thicken.