Stewed Vermicelli with pickled Chinese cabbage

1. Prepare the ingredients and wash the pickled Chinese cabbage several times so that it will not be too sour.

Wash and cut cilantro, scallions, and minced garlic.

3. Stew the big bone soup in advance.

4. Add pickled Chinese cabbage and frozen tofu and boil for 30 minutes.

5. Add vermicelli and stew for 5 minutes.

6. The ingredients are stewed to create a fragrant aroma.

7. Remove from the pot and sprinkle cilantro, scallions, and minced garlic.

8. Sour and delicious, the taste is fantastic.