200g vegetarian mutton pieces - deep fried
1/2 liter vegetable stock
100g cabbage - shredded
4 garlic - chopped
1/2 ginger - chopped
10g kei chee/dried wolfberries - soaked in water for 20 mins
20g dried longan - soaked in water for 20 mins
2 sticks cinnamon
spring onions/coriander leaves - for garnishing
3 tbsp oil
salt and pepper to taste
When oil is heated, fry the garlic, ginger and cinnamon for a couple of mins.
Pour in the stock, add wolfberries and longan.
Simmer over low heat until the soup is heated through.
Add salt and pepper to taste.
Before serving, sprinkle the coriander leaves and cabbage inside.