400 grams of Chinese cabbage, 25 grams of ham, 25 grams of water-soaked mushrooms and 25 grams of fresh winter bamboo shoots. 500g milk soup, 50g cooked oil, 2.5g chicken oil, 5g monosodium glutamate, 5g onion 1 .5g ginger1g..

working methods

1. Wash the cabbage heart and cut it into 4.5 cm long sections. Wash the tender vegetables, pat them with a knife and tear them into firewood with a width of 1 cm. Cut onion and ginger into fine powder.

2. Put the pork in a wok, cook until it is 70% cooked, add chopped green onion and Jiang Mo, stir-fry the cabbage for 1 min, then add salt and stir well. Then add milk soup and cook for 3 minutes, sprinkle with monosodium glutamate and put it into the soup bowl.

3. Cut the winter bamboo shoots and ham evenly into 4 pieces (each piece is about 6 cm long, 1.5 cm wide and 0.3 cm thick), and cut each mushroom blade into 3 pieces, then blanch them in boiling water together with the winter bamboo shoots. Finally, ham, mushrooms and winter bamboo shoots are alternately placed on the cabbage in the bowl and topped with chicken oil.

The above is what I learned from other recipes, and I hereby send it for collection. Personally, it is more delicious to cook winter bamboo shoots, ham, mushrooms and cabbage together.