1. Cut off the old roots of the crab-flavored mushrooms, then put them in a pot, add a spoonful of salt and soak them in water for 10 minute, mainly to remove pesticide residues and soak the dirt and dust on the top of the crab-flavored mushrooms until they become soft.

2. Wash the crab mushroom, drain the water, and cut it into small pieces of 3-4 cm with a knife for use.

3. After washing the cabbage, cut it into small pieces as long as the crab mushroom, cut the millet into rings, cut the garlic into pieces, and put it on a plate for later use.

4. Add water to the pot and bring it to a boil. Blanch the crab-flavored mushrooms in a pot 1 minute, blanch until they are cooked for 8 minutes, and blanch them to remove the peculiar smell of the crab-flavored mushrooms.

5. Take out the cooked crab mushroom and drain it for later use.

6, put a spoonful of oil in the pot to heat, turn to a small fire, add millet and garlic, stir fry on a small fire.

7. After garlic is sauté ed, pour in Chinese cabbage and stir fry over high fire.

8. Stir-fry the Chinese cabbage, pour in the crab mushroom, then add a spoonful of salt, half a spoonful of sugar, 1 spoonful of pepper, 1 spoonful of soy sauce, 1 spoonful of oyster sauce. Turn on the fire and continue to stir fry evenly, so that the seasoning can be fully blended with crab mushrooms and Chinese cabbage.

9. Stir the seasoning, crab mushroom and Chinese cabbage evenly, add a spoonful of water starch to thicken, and collect the thick soup over high heat.