Ingredients: tofu 150, Chinese cabbage 200g, salt 2g, rice wine 50g, soy sauce 20g, sugar 5g, starch 5g and dried mushrooms 5g.

Steps:

1. Wash the dried mushrooms and soak them in clean water for about 1 hour to soften them.

2. Cut the tofu into convenient pieces and soak it in light salt water for 15 minutes to remove the beany smell.

3. Prepare ingredients and seasonings.

4. Slice the mushrooms, Chinese cabbage and soft leaves respectively.

5. Pour the water soaked with mushrooms into the soup pot, and add rice wine, soy sauce and white sugar to boil.

6. Add tofu and mushrooms and cook on low heat for 5 minutes.

7. Add cabbage and cook for 5 minutes.

8. Add leaves, add salt and continue to cook for 3 minutes.

9. Add water to starch to make water starch, pour it into the soup pot, stir and turn off the heat.

10, out of the pot.