1, wash Chinese cabbage, a small piece of tofu, and peel potatoes for later use. Chinese cabbage and milk cabbage are both acceptable. As tofu, I choose Pei Hua tofu, a specialty of Yulin. Potatoes are also best planted in sandy land, with high starch content and softer taste.

2. Cut the tofu into small pieces.

3. Cut potatoes into thick strips, onions into chopped green onion and garlic into small pieces.

4. Burn a pot of boiling water in advance for later use. Start another pot to boil a pot of boiling water, and start another wok. Put cold oil in a hot pan, saute chopped green onion and garlic slices. Add chopped potatoes and stir fry, add a little salt, stir fry and add the smell of potatoes to the boiled water cooked in advance in the pot. Don't boil the potatoes, cover the pot and stew them over medium heat.

5. At this time, the water in the other pot should also be boiled. Put the Chinese cabbage in a pot and cook until the cabbage is soft and white. Remove from cold water, remove and squeeze dry. Cut into diced vegetables within one centimeter. Just chop up the leaves. Chop it all up and put it in a container for later use.

6. After the vegetables are cut, the potatoes are almost cooked. Chopsticks can be rotten with a little pinch, and even the soup is poured out for later use.

7. Clean the wok, continue to heat the wok until the oil is cool, stir-fry the ginger slices and chopped green onion, add appropriate amount of boiling water, add a little salt, and add the chopped tofu. The amount of water depends on the amount of tofu, just after tofu. The fire can't be too big to cover the pot. Cover the lid, cook the tofu for two or three minutes, and pour out the soup for later use.

8. Wash the wok, continue to heat the wok to cool the oil, stir-fry dried peppers, chopped green onion and garlic slices, stir-fry the cut Chinese cabbage, add a proper amount of salt, a small amount of ginger powder and pepper powder, stir-fry excess water, add the cooked potatoes, stir-fry evenly, cook for about one minute, add the cooked tofu, stir-fry evenly, collect the soup with high fire, add chicken essence, and turn off the fire.