1. Soak dried soybeans in clear water overnight, and then beat them into soybean milk with a soymilk machine. There is no need to filter residue, because it is best to grind coarse soybeans or fresh soybeans into coarse soybean milk to make small tofu, but it is more convenient to use soybean milk machine instead at home.

2. Pour the beaten soybean milk and bean dregs into the pot and start heating on medium heat.

3. Wash Chinese cabbage and cut it into filaments when heating soybean milk.

4. After the soybean milk in the pot is boiled, put the cut Chinese cabbage in and turn to low heat to continue cooking. In this process, stir constantly with a wooden shovel to prevent the pot from being burnt.

5. Add shredded Chinese cabbage, stir well with a wooden shovel and mix well with soybean milk.

6. When the soybean milk is boiled until the water content is less and thicker, add appropriate amount of salt, a little soy sauce, soy sauce, chicken essence and sesame oil according to personal taste and mix well.

7. Put it in a bowl.