1. Cut the bought bacon into small squares, blanch it with boiling water, and then wash it for later use.

2, cabbage as long as the tender yellow part inside. Don't cut it, just tear it a few times. Cutting into shreds or sections is more suitable for cooking.

3. Cut the onion, ginger and garlic into sections. Hold a bowl for later use.

4, a little lard, lard is more fragrant, about the size of a bean.

5. Pour the minced ginger and garlic into a small fire, then pour in the bacon and stir fry a few times.

6. Stir-fry the bacon a few times, then pour in water (appropriate amount) and cover the lid. Wait for the water to boil.

7. After the water is boiled, pour the cabbage into the pot, and put a small amount of salt and a proper amount of chicken essence. As the bacon itself is salty, don't put too much salt, or the soup will be salty. You can taste it before adding salt. Cover the cabbage and boil it.