1. Cut the cabbage and yuba into strips, pick the fungus, scallion and ginger, and shred the meat
2. Add oil to the pot, sauté the pepper powder in the pot, add green onion, ginger and shredded pork
3. Stir until discoloration
4. Add the yuba and fungus
5. Pour the cooking wine into the clear soup and bring it to a boil, then change to low heat and simmer for 3 minutes
6. Add pepper, chicken essence, and basil leaves for garnish before serving
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