Soup (Chinese cabbage milk soup) | Genki Mama Kitchen's recipe transcription

Cut Chinese cabbage and potatoes into bite-sized pieces, and cut onions into 1 cm squares.
Put olive oil and garlic in a pan and light it.
Fry the garlic over low to medium heat, add bacon and increase the heat.
Add the Chinese cabbage core and onions and fry.
When the oil is sprinkled, add the Chinese cabbage leaves and fry.
Add the frozen mixed mushrooms as they are, add the herb salt, and fry.
Add white wine, remove alcohol, add potatoes and mix the whole.

Put water, milk, and consomme granules in the pot of 1 and bring to a boil to remove the lye.
After removing the lye, reduce it to medium heat and simmer for 15 to 20 minutes.

If the taste is light, adjust with crazy salt and black pepper.
Add Brussels sprouts, mix and simmer lightly.
Serve on a plate and lightly sprinkle with black pepper and olive oil (not included in the amount) to complete.