1. Chinese cabbage, remove the head and wash the tenderloin, cut into thin slices, add salt, cooking wine, pepper, water bean powder and ginger, and shred
2. Put the cabbage into the oil and salt water to cook
3. Into the soup pot
4. Less oil, put ginger to fry
5. Pour the raspberry water, turn on low heat, mix the meat slices well, and then add
6. When the meat slices are solidified and the soup is slightly boiled, use chopsticks to spread the meat slices over medium heat
7. Boil for 5 minutes, add pepper and chicken essence and mix well into the soup pot and sprinkle the soaked wolfberry.
