1. Wash the purple cabbage, break it, and shred it for later use.
2. Fans are the kind of hot pot, which is softer.
3. Bisque Po. I used 15 grams for 30 grams.
4. Dice the meat and set aside.
5. Stir the minced garlic until fragrant, stir-fry the meat to change its color, add light soy sauce, add green pepper, purple cabbage, and pleurotus eryngii.
6. Add water, add thick soup, boil and add vermicelli, cook for 5 minutes, add salt, chicken essence, cooking wine, and cook for another 3 minutes. Out of the pot.
7. Both taste and color are good.
