Cooking Steps

1. 

   Step1:Prepare the main ingredients. Use cabbage or baby dishes.

2. 

   Step2:Wash the dried mushroom and dried rice. Soak for 1 hour in advance. Soak the dried mushroom in the water. If the temperature is low at home in winter, dry mushroom should use warm bubble.

3. 

   Step3:Cut the cabbage heart vertically into 48 petals. It depends on the size of your ingredients. Slice the mushrooms. Dice the lunch meat. Dice the ginger.

4. 

   Step4:Boil half a pot of water. Put in the cut cabbage heart and scald it. Then put out the drained water. If you want to make the finished product look better, don't turn it frequently. Just use chopsticks to move it. When out of the pot with a big scoop are all filled out.

5. 

   Step5:In another pot, pour in some oil, add ginger powder, soaked sea rice and mushroom, stir fry.

6. 

   Step6:Then put the boiled cabbage heart and the lunch diced meat into the pot. Pour in two spoonfuls of sea rice water. A small bowl of water.

7. 

   Step7:Then pour in the fresh chicken sauce. It's the finishing touch. Use chopsticks to gently stir a bunch of cabbage. Let the chicken juice mix into the soup. Simmer for 3 minutes. Make the cabbage soft and tasty.

8. 

   Step8:The soup will be more full-bodied and taste more fresh when it is put into the fresh chicken juice of ma'nuo. The process is basically without salt, because Haimi, lunch meat and chicken juice are all salty.

9. 

   Step9:The cooked cabbage is on the plate.

10. 

    Step10:There is still some soup left in the pot. Turn down half a bowl of starch and pour it in. Stir well and cook until it is thick. Turn off the heat. Taste the salt before leaving the pot. If it's too light, you can add some salt.

11. 

    Step11:Pour the soup on the cabbage.