1. An appropriate amount of Cantonese cabbage cores, wash well.
2. Put a little salt in the boiling water, and put the vegetable cores in them until they are broken.
3. Fish into the plate.
4. Heat an appropriate amount of oil in the pot, stir-fry the green onion, pepper, and dried red pepper to create a fragrance.
5. Pour in half a bowl of boiling water, add some salt, and season with chicken essence.
6. Hook in an appropriate amount of water starch.
7. Pour in an appropriate amount of light soy sauce, cook until the soup is bright, turn off the heat, and pour over the good vegetable cores.
8. Finished product.
9. Finished product.
