Materials

2 slices of Chinese cabbage leaves, 1/2 carrot, 5 black fungus, 1/2 block of tofu, 1 egg, 1/2 teaspoon of salt, a pinch of white pepper, water starch, 1 cilantro, 1 clove of garlic, cold water, cooking oil

Methods

1. Pour a small amount of frying pan Cooking oil is heated to 40%. Put the sliced garlic cloves into the frying pan and sauté over low heat until golden brown

2. Wash 2 slices of Chinese cabbage with water and cut them into shreds with a knife

3. Cut the shredded Chinese cabbage into small cubes with a knife

4. Put the diced Chinese cabbage into the frying pan and stir-fry it evenly with a spatula

5. Add a suitable amount of cold water into the pan, not exceeding the surface of the Chinese cabbage, and bring it to a simmer over high heat

6. Wash half of the carrots with water and peel them, cut them into thin julienne strips with a knife and then into diced carrots

7. Soak the black fungus in cold water ahead of time, cut it into thin strips with a knife and then into diced black fungus

8. When the water in the pot comes to a boil, put in the chopped diced carrots and diced black fungus

9. Cut the bean curd into small dices with a knife

10. Boil water

11. Season with 1/2 teaspoon salt

12. Sprinkle in a pinch of white pepper to taste

13. Mix dry cornstarch with cold water and drizzle along the sides of the pan, and cook over high heat until the soup boils

14. Crack an egg into a bowl and whisk to form an egg wash. 15. Wash the cilantro with water and cut into pieces with a knife

16. Sprinkle the chopped cilantro into the pot, stir well with a spatula and turn off the fire