1. 4 pieces of cabbage leaves are shredded along the texture.
2. Bring water to a boil in a pot, add 1 tablespoon of salt and a few drops of cooking oil, and add the chopped cabbage to blanch water.
3. Heat oil in a pot, sauté the lean pork slices, garlic slices and preserved eggs, pour a large bowl of boiling water, and then add 1 tablespoon of thick soup.
4. After the water is boiled, add the lunch meat and mushrooms, a few grains of wolfberry, add 2 grams of salt, 1 gram of pepper, stir and add the blanched cabbage.