1. Cut the whole Chinese cabbage into three pieces.
2. Take the bottom of the cabbage-the Chinese cabbage clapper, and trim it into sharp corners. (The middle section and cabbage leaves are reserved for jade rolls)
3. When the boiling pot comes out, a small amount of water is enough to submerge the roots of the vegetables. When the water has boiled and some salt is released, put the trimmed flowers in the water, cover and cook for ten minutes.
4. Put the boiled lotus on a serving plate, boil the broth, add wolfberry, gorgon powder and water, stir well, pour into the broth, and then pour half of the thickened broth on the effluent lotus. (The other half keeps the jade roll)
