1. Material: 2000g cabbage heart, a piece of frozen tofu, red and green persimmon pepper100g, boiled cucumber juice, salt and chicken essence.

2. Cut the Chinese cabbage and red pepper into 4cm long filaments.

3. Marinate shredded Chinese cabbage, red bell pepper and frozen tofu with refined salt for 20 minutes, control the salt water, and add monosodium glutamate and cucumber juice. When the water in the pot is boiled, pour in the above materials, add salt and chicken essence.