Blanch 200 g Napa cabbage in 2000 g water, then squeeze dry.
Finely chop 50 g scallions, 10 g ginger, 20 g garlic, and 100 g mung bean sprouts.
Crumble 150 g firm tofu and mix with 400 g pheasant meat.
Sesli anlatım, porsiyon ayarı ve daha fazlası
