materials

25g of Chinese cabbage, 2 pieces of kai yang (shrimp), 2 teaspoons of shredded ginger (1g), 2 teaspoons of cooking wine (1ml), 1 teaspoon of salt (5g), 1 teaspoon of oil (5ml), 1 teaspoon of sesame oil (5ml) and 5ml of boiling water

.

Cut the cabbage into palatable pieces with an oblique knife, put it in a deep dish, add sesame oil, dried shrimps, cooking wine, shredded ginger, salt and boiling water, and stir well with a spoon.

Cover the deep dish with microwave film, cook for 3 minutes on high fire, and then stew for 4 minutes on medium fire.