1. Three milk cabbage.
2. Cut off the roots, wash, and blanch in boiling water until it turns green and remove.
3. Garlic diced, chopped green onion, red pepper and set aside.
4. Heat a proper amount of oil in a pot, stir-fry the shallots, garlic, red pepper, and pepper.
5. Pour the blanched milk cabbage and stir fry twice, half a spoon of boiling water.
6. Appropriate amount of salt, chicken essence, light soy sauce and seasoning.
7. Hook in an appropriate amount of water starch, until the soup is thick and bright, turn off the heat and serve.
8. Finished product.
9. Finished product.
