Chinese cabbage pickle 1 20g, 2 leeks, 60g zucchini, Flammulina velutipes 1 skewer, 80g bean sprouts1piece, 6 shrimps, 30g clams, 2 crab sticks, 4 onions1. Sugar 1 4 tsp, korean chili sauce 1 tsp, garlic paste12 tsp, ginger paste12 tsp, water1tbsp.

working methods

1. Chinese cabbage kimchi is cut into long sections of about 3 cm; Wash leeks and cut into small pieces; Wash and slice zucchini; Shred onion; Wash the crab stick and cut it in half; Cut tofu into small pieces; Wash soybean sprouts and set aside.

2. Boil a pot of boiling water, blanch the washed young shrimp slightly, remove and rinse with cold water for later use.

3. Heat another pot, add linseed oil to low heat, add shredded onion, half Chinese cabbage pickle and soybean sprouts by the method of 1, stir-fry for about 3 to 3 minutes, pour in 800㏄ water, and turn to medium heat for boiling.

4. Add the remaining half of Chinese cabbage pickle, leek, zucchini slices, crab sticks, bean curd blocks, grubs and shrimps in the boiling pot of method 3 in turn.

5. Mix all the seasonings well and pour them into the pot of Practice 4 and mix well.