Ingredients: ham100g chicken100g Pleurotus ostreatus 250g cabbage 500g.

Seasoning: salt 5 g pepper 65438+ monosodium glutamate 65438 0 g lard (refined) 50 g each.

manufacturing method

1. Tear Pleurotus ostreatus into large pieces;

2. Cooked ham and chicken are cut into pieces 4 cm long, 2.5 cm wide and 0.3 cm thick;

3. Put the wok in medium fire, add lard and heat it to 50%, add Pleurotus ostreatus and Chinese cabbage to stir fry, then add chicken and ham to stir fry, and then add refined salt, chicken soup (1000ml), pepper noodles and monosodium glutamate to boil. After the fire, scoop it into a hot pot and eat it after boiling.