1. Prepare ingredients.
2. Wash the cabbage and cut into sections, wash and dice the white jade mushroom.
3. Blanch the cabbage in a pot of boiling water.
4. Remove it to cool, and drain the water.
5. Heat in a pot and add pork fat slices to refine oil.
6. Remove the oil residue, pour in the white jade mushroom and stir-fry for half a minute. Pour the rice wine.
7. Add the small greens, add salt and stir well.
8. Pour the chicken broth along the side of the pot and stir well.
Tips:The pork fat I used was bought two weeks ago and frozen in the refrigerator. I will eat as little pork as possible in the near future.
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