1. Wash the rapeseed and cut into pieces, mince ginger, cut garlic into slices, and dice green onions.
2. Cut the tofu and shiitake mushrooms into pieces, and cut the kelp into strips (the kelp is cooked in advance).
3. Wash the cabbage and cut into pieces, and open the leaves and stems.
4. From the pot, add the oil, star anise and peppercorns to a low heat, stir fragrantly, and remove the seasoning.
5. Add shiitake mushrooms and ginger and stir fry until fragrant.
6. Add the green onion, garlic and cabbage stem and stir well.
7. Add kelp and stir well.
8. Add rapeseed and cabbage leaves, stir and stir well.
9. Add tofu and a little water, then add pepper, cover and simmer for a while.
10. Add salt, chicken powder and light soy sauce and mix thoroughly.
11. Served dishes.
Tips:Kelp should be processed in advance
