1. Wash the ingredients, slice the carrots, and cut off the hard-to-cook parts of the coriander for later use. The chili peppers can be stored according to the taste.
2. Put oil in the pot, about 15 grams, half of the usual amount of cooking; when the oil is hot, stir-fry the carrots half-cooked over medium heat, about half a minute, add one or two garlic cloves, a little ginger, and pepper, add enough salt at a time, and stir fry For half a minute, add chicken essence; add half of water (for example, if you are going to make 1 liter of soup, then add 500ml first) to make the ingredients more delicious.
3. Move the bottom of the pot to prevent it from sticking to the pot, then add small pieces of tofu, and spread the remaining coriander and cabbage. Don't move the pot again. Use steam to soften the vegetables. After the water is boiled, turn to medium-low heat for 2 minutes to let the tofu taste. Then add enough water as needed and taste, boil the water for about 1 minute, stir the ingredients evenly, and bring out the pot.
Tips:If you like pepper, you can add some, and the shallots can be left alone. Add sesame sauce, is it like Mala Tang? You can adjust the amount of ingredients to prefer soup or cooking.
