Main Ingredients

Cabbage

150g

Tofu

200g

Pork Meatballs

100g

Fungus Fungus

5 pcs

Supplementary Ingredients

Oil

Moderate amount

Salt

2 teaspoons

Meat Bone Jelly

2 large frying spoons

Scallion and Ginger

Moderate

Chicken Bouillon

Moderate

Steps

1. Chinese cabbage, wash, hand-tear the large pieces, and set aside.

2. Cut tofu into one-centimeter wide square pieces and set aside.

3. homemade blanch balls with pork filling, standby.

4. fungus soaked in warm water, wash, tear small, standby.

5. Homemade meat bone jelly ready.

6. Hot pan on the oil, burst incense onion and ginger crushed.

7. Pour in the cabbage, stir fry.

8. Put in the fungus.

9. Add half a bowl of hot water.

10. Pour blanched balls.

11. Pour in tofu cubes.

12. Add two frying spoons of meat bone jelly, cover the pot and cook on high heat for five minutes.

13. Season with salt.

14. Add a little chicken essence, freshness, can be out of the pot.