1. Wash corn and cut into pieces
2. Sweet potato flour soaked in water to soften
3. The leftover quick-frozen meatballs
4. Cut off the head of the enoki mushroom, wash and tear into small
5. Oily tofu spare
6. Wash the cabbage, lettuce, and seaweed for later use
7. Saute the minced garlic in a hot pan
8. Add water, add homemade chili oil, or hot pot bottom
9. After boiling, add corn, kelp, oily tofu and cook for a few minutes
10. Put in quick-frozen meatballs
11. Boil the cabbage leaves for a minute, and remove the cooked things from the pot after cooking.
12. Finally add lettuce, enoki mushroom and sweet potato powder, boil and pour into a bowl.
13. Finished product
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