Four people:

Dried rice noodle

200 grams

mushroom

12 capsules

Red tomato

2 pieces (cut in half)

Chinese flowering cabbage

2 trees (cut and bleached)

Fried onion (lard residue)

Coriander block

Soup:

Garlic

3 petals

Vegetable garden fragments

1 tablespoon

salt

1 teaspoon

sesame oil

A teaspoon

Jiang Qing

oyster sauce

working methods

1, rice noodle dry retting water is supercooled and river controlled dry water. Put it in 4 large bowls and wait for the next step.

2. put hot sesame oil in the pot, put garlic and vegetable garden in the wok, add mushrooms and tomatoes, and then pour it into a semi-medium pot to cook the soup.

3. Pour a little salt/sauce/sesame oil and oyster sauce into the simmer soup to taste, and turn off the heat.

4. Pour the soup evenly into 4 large bowls and put it into the blanched Chinese cabbage with chopsticks.

5. Sprinkle chopped fried onion or chopped lard residue and chopped coriander.