1, ingredients: Chinese cabbage100g, tender tofu 250g, salt, monosodium glutamate, sesame oil, a little oil, stir-fried Jiang Mo, garlic slices, two tablespoons of diced ham and a handful of shrimp skin.

2. Wash the Chinese cabbage, blanch it slightly, squeeze out the water, and cut it into sections for later use. Frozen tofu (or old tofu) is cut into pieces for later use;

3, a little hot oil in the pot, stir-fry Jiang Mo, garlic slices, two tablespoons of ham, and a handful of shrimp skin;

4. Add tofu, add water and boil. Then add some Chinese cabbage pieces and fresh shrimps, cover the pot, boil again, and season with salt when the shrimps are cooked.