1. Melt the frozen tofu with cold water, squeeze out the water, and cut into pieces with a length of 3cm, a width of 2cm and a thickness of 1cm.

2. Wash the Chinese cabbage, cut it into strips with a length of 4cm and a width of 1cm, then put it in a boiling water pot with tofu blocks, remove it and completely control the moisture;

3. Set the pot rack on fire, put oil to 70% to 80% heat, add chopped green onion and Jiang Mo wok, immediately pour in fresh soup, add cabbage heart and frozen tofu, bring to a boil with high fire, and simmer slowly 10- 15 minutes. When the cabbage is soft and rotten, add salt and monosodium glutamate to adjust the taste.

The cabbage is crisp and rotten, the tofu is soft and tender, and the juice is white and delicious, light and delicious.