Ingredients of cauldron: Chinese cabbage diced180kg, Hebei pickled cooked meat sliced 30kg, fried meatballs 30kg, fried tofu blocks 20kg, kelp shredded15kg, wide vermicelli 60kg.

Seasoning: blending oil 30 kg, bean paste 5 kg, soy sauce 2 kg, onion 10 kg, salt 20 kg, monosodium glutamate 1 kg.

Practice:

Boil Chinese cabbage pieces, kelp shreds and vermicelli in boiling water until soft, and take them out for later use;

2. Heat the wok, pour in the blended oil, when the oil is 60% hot, put the sliced meat and chopped green onion into the wok and fry at the same time. When the onion smells, add the bean paste and stir-fry to taste. Then put the cabbage, kelp and vermicelli into the wok and stir-fry, add water 1.5 liter, and add soy sauce, salt, monosodium glutamate, fried meatballs and fried tofu blocks after the water boils.