1. One baby cabbage core, appropriate amount of cordyceps flowers, appropriate amount of cooked peas.
2. Cut baby cabbage into diamond-shaped slices.
3. Chives, minced ginger, red pepper flakes, salt, light soy sauce, and pepper powder to taste.
4. Cut the tofu into small cubes.
5. The right amount of starch, hook into water starch for later use.
6. Measure the water in the casserole and bring it to a boil.
7. Put cordyceps flowers, baby cabbage cores, and peas in a pot and boil twice.
8. Put the tofu in.
9. Thicken thin gorgon (water starch).
10. Sprinkle with chives and ginger sauce.
11. Finished product.
12. Finished product.
13. Finished product.
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