1. Mince beef, add salt, soy sauce and cooking wine, mix well, marinate for ten minutes, add a little water starch and mix well. The Shanghai green I use only take the leaves and chop them
2. Cut shiitake mushrooms into strips, cut ginger into strips
3. Only take the egg white and beat the eggs
4. Tofu with internal fat, cut into pieces
5. Bring water to a boil, add ginger and shiitake mushrooms, and use chopsticks to pull the beef apart and boil it in the pot. When any foam comes out, use a spoon to skim
6. Add green cabbage leaves, tofu, salt, pepper, sesame oil
7. Pour in the egg white liquid, add chicken essence, water starch to thicken the pot
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