White Capcay

ingredients:

     1 carrot, sliced ​​1 cm thick
     5 pieces of cabbage, cut into pieces
     Black mushrooms, washed, boiled until tender, sliced
     A flower stem out, scalded, torn to shreds
     1 medium onion, cut 8
     100 g cauliflower, cut into the middle
     1/4 chicken breasts, cooked, set aside 250 ml broth, shredded 2 cm thick
     3 pieces of fish cake, sliced
     4 cloves garlic, thinly sliced
     salt to taste
     1 tablespoon granulated sugar
     1 tablespoon vegetable oil

How to cook:

     Saute the garlic until fragrant
     enter the chicken, onions, carrots and fish balls, then stir
     Give the chicken broth until tender kiosks
     put all the vegetables, stir until wilted
     Add salt and sugar to taste.
     Stir well, remove from heat and serve