1. Peel the carrots, wash them, and cut them into slices for later use.
2. Two pieces of Shanghai Green are opened and washed for later use.
3. Wash the cabbage leaves.
4. Cut the cabbage leaves into pieces for later use.
5. Add clean water to the soup pot, add cabbage stalks, add salt and bring to a boil.
6. After the water boils, add the leaves of the cabbage and sea greens.
7. Later, add carrot slices and dried tofu skin.
8. Let it boil in the pot again.
9. Add rice noodles and boil.
10. Add appropriate amount of monosodium glutamate and pepper to taste.
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