1 box of egg tofu, 300g of Chinese cabbage, 80g of lean pork, 3 fresh mushrooms, 20g of carrot slices, 2 tablespoons of salad oil, 6 garlic kernels,10g of ginger slices,15g of onion slices, 200g of stock and 65438 black vinegar.

working methods

1. Dice eggs and tofu; Wash cabbage and cut into pieces; Sliced fresh mushrooms; Slice lean pork for later use.

2. Take lean pork slices by the method of 1 and marinate them with marinade for 10 minutes. Put them in a hot oil pan and drain the oil.

3. Put the egg and bean curd with the method of 1 into a hot oil pan, fry until it is solidified and colored, and drain the water for later use.

4. Heat a wok, add 2 tablespoons of salad oil to heat it, add garlic, ginger slices and onion slices to stir-fry until the fragrance overflows, add Chinese cabbage blocks and carrot slices by 1 and stir-fry until soft, then pour in broth, 1 egg tofu and all seasonings, and finally cook on low heat until it tastes good.