Ingredients:

Fish gluten, cabbage heart, black fungus.

Seasoning:

An appropriate amount of chicken essence, white pepper, pork bone soup-flavored thick soup, starch, and salt.

Preparation work:

Soak the black fungus in advance, wash the green cabbage heart and blanch it.

Steps:

1. Heat oil in a wok, add black fungus, green cabbage heart and fish gluten in order, stir-fry for a while over medium heat.

2. Add an appropriate amount of water and soup stock and bring to a boil over high heat, then add a little salt and chicken essence, and a small amount of white pepper to taste.

3. Reduce the juice over high heat, add a little water starch to thicken the sauce, then scoop out and serve on a plate.