Materials

25g of Chinese cabbage, 2g of bean curd, 25g of vermicelli (optional addition), 2 ribs, and seasoning: 3g of salt and 3g of pepper

Practice

1. Wash the ribs, blanch them to remove blood, rinse the foam, add water to boil again, and add.

2. Wash the cabbage and cut it into long strips. Cut tofu into cubes. Use boiled water to make vermicelli for later use;

3. After the ribs soup is cooked, add the cabbage, then add the tofu and vermicelli, and boil the cabbage with slow fire;

4. Add a little salt and pepper to taste before cooking. Order a few drops of sesame oil according to your personal preference, and be careful not to put too much, because putting too much will cover up the original fragrance of cabbage soup, but it is actually delicious without putting it.