Pickled vegetables = prepared cabbage, nine pieces of materials, five pieces of pickled mustard tuber and pickles, and a little ginger and pepper. First, blanch the Chinese cabbage in boiling water, and then put it on a plate. After the pot is cooked, put the materials in the pot together with 500 grams of water. Boil the soup with salt, monosodium glutamate, chicken powder and chicken powder, and beat the soup into the dish with enlarged cabbage.