1. Slice carrots and crispy sausage, soak shiitake mushrooms and cut into strips, cut green onions into sections, set aside.
2. Cut the jade tofu into 1.5 cm thick pieces and fry them in a frying pan.
3. .Fry until golden on both sides, serve and set aside
4. Pour the carrots, crispy sausage, shiitake mushrooms, and green onions into the pot, add a little soy sauce, pepper, and chicken powder to stir fry (the tofu is left with oil in the pot after frying, so there is no need to put oil in it. It has a salty taste, so there is no need to put too much soy sauce here)
5. After sautéing the aroma, pour in a proper amount of water
6. Pour in the jade tofu, stir gently with a spatula, let the water just to froth the tofu and other ingredients, cover the pot and cook for 5 minutes
7. According to the condition of the soup, thicken the cornstarch and pour it into the pot, and collect the soup.
8. I made shredded cabbage at night
9. The appetizer is sweet and sour radish made with radish left over from yesterday’s radish bun
