1. A medium-sized Chinese cabbage; Peel off the big leaves outside and take away the small leaves inside. We only want the lobular ones.

2.？ About 500 grams of ribs;

3.？ Seven or eight mushrooms;

4.？ Yaozhu (you can not put it, if it is better, two or three big ones will do);

5.？ A handful of shrimp skin;

6.？ Two bowls of soup;

7.？ 3 cloves of garlic.

working methods

1. Wash the leaves, cut into large pieces, and drain. After I cut off the top, the whole leaf was cut into two pieces; I don't cut the small leaves near the Chinese cabbage.

2. Because the freshly cut white leaves are hard, boil them in boiling water and drain them for later use.

3. Cook the ribs to remove fishy smell and blood for later use.

4. Soak the mushrooms in advance and cut them into strips for later use;

5. Dice garlic, heat the oil pan, saute garlic until fragrant, then add ribs, mushrooms and shrimp skin and saute until fragrant;

6. Add Chinese cabbage and stir fry slightly;

9. Pour in the broth (see the actual weight and then judge whether it is necessary to add water), cover the pot and boil, then turn to low heat;

10. Cook 15 to 20 minutes until the leaves are soft, and add a little salt to taste.