Ingredients: 400g baby cabbage, 300g fresh shrimp, appropriate amount of mushrooms and appropriate amount of vermicelli;

Accessories: ginger, cooking wine, garlic, canned broth, onion, oil, sesame oil and salt.

Wawa cabbage shrimp vermicelli soup

1

Pick the baby cabbage, wash it, and dry it in water for later use. Wash the shrimp, cut off the back of the shrimp glue, and take out the shrimp intestines for later use. Soak the vermicelli until it is slightly soft. Chop garlic, ginger, onion, wash mushrooms and soak them in soft segments for later use.

2

Put the ginger slices in the pot and cook until they are slightly cooked. Pick up dry water for later use.

three

Stir-fry garlic and ginger in an oil pan, stir-fry mushrooms and a little cooking wine for a while, then add clear soup or water to boil, and then pour baby cabbage to continue cooking. After a while, add vermicelli and cook until it tastes delicious, then add shrimp and cook until cooked, add a little salt and sesame oil, sprinkle with chopped green onion and stir well.