A detailed explanation of the recipe for stewed Chinese cabbage with ginkgo nuts: 1. Remove the head of the Chinese cabbage, peel off the leaves, wash and cut into pieces; slice the carrots; slice the wood ear mushrooms; cut the green onions into sections and set aside. 2. Boil a pot of water, then add the Chinese cabbage from step 1 and blanch until soft, then remove and set aside. 3. Separately blanch the carrot slices, wood ear mushroom slices, and ginkgo nuts in the boiling water from step 2, then remove. 4. Heat a pan with oil, pour in about 2 tablespoons of oil.