1. Cut the salted cabbage into shreds, wash with water until there is no salt, remove and set aside. Cut the water tofu into small cubes and set aside. Cut the pork belly into shreds and set aside.
2. Pour the right amount of peanut oil into the wok, heat it, add the shredded pork, fry until the color changes, then add the chopped green onion, a little soy sauce, and then add the shredded pickles. Add water tofu, wolfberry, and shrimp skin.
3. Boil on high heat for 20 minutes, then it will be out of the pot, and then add appropriate amount of sesame oil.
