Can be thickened.

Thickening: Use wet starch to thicken excess soup, which will make the soup thick. Mix the starch with water and add it when the dish is about to start cooking. Don’t use too much.

Ingredients: 30 grams of oily bean skin, 200 grams of Chinese cabbage, 50 grams of Enoki mushrooms.

Method:

1. Pour a little cooking oil into the pot. When the oil temperature reaches 40-50%, add the enoki mushrooms and stir-fry until they change color slightly.

2. Put the cabbage into the pot and stir-fry until all the cabbage is soft and changes color, then thicken the sauce.

3. Finally, add the fried bean skins, stir-fry for a few times, add salt and serve.