1. 50g cabbage, Shuifa mushroom, 50g cooked bamboo shoot and dried tofu are all cut into thin wires. Put them in the container, add ginger powder, peanut oil, refined salt, monosodium glutamate, cooking wine and other seasonings to stir fry them into stuffing.
2. Cut the bean rice noodles into 3 pieces each. Fold every two small pieces of rice into a pile, put the stuffing into the pericardium to grow into a cylinder, and then fold the mouth and stick it with flour paste to form a sausage.
3. Slice 25g mushrooms, 25g cooked shoots and 50g vegetables.
4. Heat peanut oil to 70% of the heat in the pot, turn it over gently, fry until golden, remove and drain. After cooling, cut into sections and install them into plates, and bridge them.
5. Leave 40 grams of oil in the pot. When it's 70% hot, stir fry the mushrooms, cooked bamboo shoots and green vegetables. Add the soup, soy sauce, sugar, monosodium glutamate and cooking wine and bring to a boil. Thicken the sauce immediately, pour 10 grams of cooked oil into the pot and pour evenly on the sausage.