1. Shred carrot and cabbage, slice green onion, slice garlic, and dice ginger.
2. Soak the vermicelli in cold water for 20 minutes.
3. Put a little oil in the pan and stir-fry the carrots.
4. Add green onion, ginger and garlic, stir fry for a fragrance.
5. Add shredded cabbage and stir fry until soft, then add a little salt.
6. Put in the soaked vermicelli.
7. Add half a bowl of broth, I used soup boiled on the bones.
8. When the soup is almost dry, put salt, light soy sauce and soy sauce out of the pot.
9. Eat it while it's hot, the fans may clump together when it's cold.
