1. Boil all kinds of fungi with boiling water.
2. Wash the cabbage and cut it for later use.
3. The vermicelli is soaked in warm water.
4. Heat the wok to stir-fry the pork belly until it becomes oily.
5. Add green onion and ginger slices. Pour in the cabbage and stir-fry evenly. Turn off the heat and set aside.
6. Take a pot, pour boiling water, and put the frozen tofu in.
7. After rolling off again, pour in various fungi.
8. After simmering for 10 minutes, pour in the fried cabbage. Simmer over medium heat for 10 minutes. Pour into fans. Pour in tofu.
9. Pour the broth concentrate (if there is broth, add it in step 7), and simmer for about 10 minutes.
10. Add a little pepper and salt to enhance the flavor.
