1. Wash the cabbage leaves and cut the leaves separately, leaving part of the cabbage gang, part of it for other purposes;

2. Soak the bones in water and change the water several times until the water becomes clearer; cut the jujubes in half, not in half; shoot two large pieces of ginger;

3. Put about 6 bowls of water into the soup pot and put in the pork bones, and turn on the high heat to bring to a boil;

4. 4. with a soup ladle to the soup surface on the floating foam skimming, skimming clean, into the help more that part of the cabbage, jujubes and ginger;

5. slow fire after forty minutes, then put the cabbage leaves, slow fire and then cook for about twenty minutes, add salt and chicken seasoning.

Note:

1. only a part of the vegetable gang, because put too much, the soup flavor will be light;

2. red dates first cut, in order to inside the substance can come out, better dissolved into the soup, add the red dates, the soup will not be so clear, do not like the color can not be added;

3. cabbage belongs to the coolness of the cabbage, winter cabbage soup, add some ginger is more appropriate.

4.

4. The treatment of bones can also be the first flying water, is the first to put in cool water, boil and then change the boiling water to cook, so that the soup color is clearer, the soup is also less oily, but in order to save time, usually will be omitted.

5. Usually we feel that the soup trouble, if the first soup materials in the water to boil, skimming off the small fire, wash the rice to do dishes, so that when the rice is cooked dishes good, soup is also boiled almost, will not feel very troublesome. Of course, if you have enough time, bone broth simmer longer, the flavor will be better.