Ingredients: 50g of bean curd skin, 500g of Chinese cabbage, a little salad oil, 0/0g of chili oil/kloc-,5g of bean paste, 2g of spiced powder, 3g of monosodium glutamate and 3g of refined salt.

Practice:

1, clean Chinese cabbage and put it in a bowl for later use.

2. Put all kinds of meatballs into the plate for later use.

3. Clean the bean curd skin and vermicelli, and put them into the dish for later use.

4, put oil in a hot pot, add chopped green onion, ginger slices, Chili oil, bean paste and stir-fry the fragrance.

5. Add the Chinese cabbage and stir-fry evenly, and stir-fry the Chinese cabbage until it is broken.

6. Add various balls, add refined salt and spiced powder.

7, stir fry evenly, add vermicelli, tofu skin, a little water, simmer a little, until the dish is cooked, and finally add monosodium glutamate to taste.

8, stir fry evenly, out of the pot, into the plate.