1. Add water and salt to the big bone and cook for 30 minutes.
2. I made the bone broth for big bone noodle soup, and the rest was completely cooled, and put on the sauce stick bones.
3. Chinese cabbage.
4. Pull the cabbage to enlarge the top of the bone.
5. Put table salt.
6. Simmer over medium-low heat until the cabbage becomes soft.
7. Take out the big bones.
8. The remaining sauce sticks and cabbage are simmered over high heat.
9. When there is a little and a half of the soup, add the chicken essence and stir well.
10. Finished product.
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