“I left some skins left over from the Chaoshou in the morning. I added some Chinese cabbage and spinach to it, and made a good soup, light and delicious.”
Come in hand in the morning, cut the remaining leather into pieces
Wash cabbage and spinach. Shred the leaves of the cabbage, and cut the spinach into sections.
Put water and cabbage in the pot. Bring to a boil over high heat.
Put in the cut dough.
When it is boiled dry again, add an appropriate amount of water, then take the dough and break it up evenly
Put spinach, salt and monosodium glutamate. Turn off the fire
is simple and delicious.