1. Wash the pork bones and rinse with salt. (Or burn it with water)
2. Wash the milk cabbage and soak in water.
3. Boil the pork bones, oyster sauce, carrots, and candied dates in cold water and cover the pot with a lid. (Candied dates are used to increase the concentration and sweetness of the soup, but my family does not like to use it)
4. The soup will turn white after an hour. (If you add less water halfway, you must add boiled water)
5. Drain the milk cabbage and put it in the soup. (My family likes more plants, this is a catty and a half of vegetables)
6. About 15 minutes, the soup has a vegetable flavor.
7. Just add salt. (Try not to cook after adding salt)
