1. Shred the shiitake mushrooms, bacon and Chinese cabbage;
2. Slowly stir the bacon over medium heat to remove the oil, leave the bottom oil in the pot, and decante the excess oil;
3. Add sliced ginger and shredded shiitake mushrooms, change to medium-high heat, and stir fragrant;
4. Add shredded cabbage and stir fry a few times;
5. Add clear water to almost no cabbage, and boil on high heat for about 5 minutes;
6. Set aside the cabbage, add the fans with the empty side, and continue to boil the soup;
7. When the fans become soft, use scissors to cut the fans, so that they don't need to grow as if they have to climb a ladder;
8. Stir all the ingredients slightly, cook about 1/2 tsp of salt, 1/2 tsp of pepper, and 1 tsp of sesame oil, mix well, and remove. Enjoy!
Tips:1. Bacon must be cooked or soup after it is cooked, in order to give full play to its aroma and taste;
2. When using bacon for soup or cooking, reduce the amount of salt used when cooking.
