1. Cut the Chinese cabbage, bacon, ham, and pickles into shreds. The vermicelli is heated and the pickles shreds are rinsed;
2. Put the pot on the stove, put the bacon on a medium-high heat, and stir it until the oil just comes out. Don't stir it too much;
3. Pour the ham and stir it for a while;
4. Pour in pickles and sauté for 1-2 minutes;
5. Add about half a pot of water, turn the heat to a low heat and simmer for about 20 minutes to let the ingredients taste out;
6. Add vermicelli and cook for about 10 minutes;
7. Pour shredded Chinese cabbage and turn on high heat;
8. Cook until shredded Chinese cabbage is broken, add pepper and sesame oil, stir a few times to get out of the pot.
Tips:1. There is no need to put the oil in the cooking process if there is oil from the bacon;
2. Bacon, ham and pickles have a salty taste, so there is no need to add salt;
3. It is not recommended to put monosodium glutamate and chicken essence, because the soup made of bacon and ham is already very umami;
4. Add appropriate amount of sesame oil to increase fragrance.
