1. Prepare the required ingredients;
2. Prepare a piece of bacon, appropriate amount of soaked fungus, coriander, green onion, and ginger;
3. Wash the crab-flavored mushrooms and baby cabbage, squeeze out the water from the crab-flavored mushrooms, and break the baby cabbage into sections by hand;
4. Slightly soak the bacon in boiling water, remove and cut into small pieces for later use;
5. After the pot is heated, pour in an appropriate amount of vegetable oil, add shredded ginger and green onion to roast the aroma, then pour in the dried shreds and crab-flavored mushrooms, stir-fry for the flavor and serve;
6. Prepare a deeper pot, boil the water, add dried shreds, crab-flavored mushrooms, salt, bacon, fungus, and a little thick soup in turn. Cover the high heat and bring it to a boil. Turn to low heat and simmer for more than 30 minutes;
7. After half an hour, add baby cabbage and various meatballs, cover and boil on high heat;
8. After boiling, sprinkle with white pepper, chopped green onion, and coriander before serving.
Tips:The meatballs and baby vegetables do not need to be cooked for too long.
