6 slices of Chinese cabbage

Ham sausage (made by myself) 1.

A bundle of vermicelli

Jiangbango

A spoonful of sesame oil

A spoonful of salt

Half a spoonful of monosodium glutamate

Practice of Chinese cabbage ham sausage vermicelli soup

1. Soak the vermicelli in clean water for half an hour.

2. Wash the Chinese cabbage and cut it into 6 to 8 pieces.

3. Cut the ham sausage (the ham sausage is made by yourself, which is more hygienic than the outside, with more meat and no preservatives)

4. Boil water and put sesame oil and ginger slices.

5. Put the Chinese cabbage and ham sausage into the pot, boil and add salt and monosodium glutamate! Put the fan back.