1. Cut baby vegetables into sections for later use.
2. Water-control tofu and cut into pieces.
3. Put it back in the small box for later use.
4. Thaw the chicken bones and wash them with blood.
5. Chop the shallots and set aside.
6. Put a little oil in the pot, add chopped green onion and saute, add chicken bones, add a little cooking wine, add baby cabbage, add a little salt, and stir fry evenly.
7. Stir fry until the chicken bones change color and the cabbage shrinks.
8. You can add water.
9. After adding water, add tofu, a spoonful of salt, a little light soy sauce, and stir.
10. Simmer on medium heat for 5-10 minutes, that's it.
11. You can serve it out and drink it~ The soup has a milky taste, and it's faint and fragrant~
Tips:The chicken bones are shaved from the drumstick legs. When you make chicken legs, the bones can be left for soup~
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