1. Chinese cabbage was torn into pieces by hand, and Caibang I also tore it by hand.
2. The squid must be washed and drained, and the northern tofu shall be cut into mahjong pieces, blanched in salted boiling water, and drained for later use. A small number of fans.
3. Prepare ginger, garlic cloves, and dried red pepper for later use.
4. A small box of pork bone soup.
5. In a frying pan, saute the garlic ginger slices and dried red peppers.
6. First add the cabbage to stir fry over high heat, then add the leaves, stir fry together over high heat until soft and watery.
7. Add a small amount of water and bring to a boil on high heat.
8. Add thick soup treasure and bring to a boil over high heat.
9. Add blanched northern tofu and bring to a boil.
10. Add squid and bring to a boil over high heat.
11. Pour into a casserole, add vermicelli, and bring to a boil over high heat.
12. Turn to low heat, add appropriate amount of salt to taste, and simmer for a few minutes on low heat.
