Cabbage for soup

Overview

The last time I made spicy cabbage, I had a cabbage heart left over, and I have been thinking about how to get rid of it. The person in my family said fried fungus or vinegar. I don’t like it very much, and I don’t like Guan Jian being Dabao either. So I made this Dabao’s favorite food.

Tags

• hot dishes
• cabbage hearts
• chicken essence
• garlic
• haimi
• mushrooms
• songhua eggs
• wolfberry
• ginger
• green onions
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 small piece of ginger, slice 1 clove of garlic, dice 1 mushroom, and chop green onion. (I cut more of these, half is enough)

   

2. 2 Cut 1 preserved egg into cubes, wash an appropriate amount of dried shrimps and wolfberries and soak them in water.

   

3. 3 Cut the cabbage heart into cubes. The outer layer of cabbage is thicker, so I cut it open with a knife.

   

4. 4 Add a little oil in the pot, sauté ginger and garlic until fragrant, add diced preserved eggs and stir-fry until fragrant.

   

5. 5 Add the diced shiitake mushrooms and stir-fry for a while, add the stock, add the dried shrimps and the water for soaking them in the pot and bring to a boil.

   

6. 6 Add the cabbage, add appropriate amount of pepper and cook over medium heat for ten to fifteen minutes.

   

7. 7 The cabbage is cooked when most of the cabbage becomes translucent. Add appropriate amount of salt, chicken essence and thicken the gravy. Sprinkle the wolfberry (no water for soaking the wolfberry) and drizzle with a little sesame oil.

   

8. 8 Sprinkle some chopped green onion on the plate.