Exclusive Shredded Potato and Pickled Cabbage Soup

One core of pickled cabbage, rinsed several times. This is Northeast Chinese pickled cabbage, made from fermented Chinese cabbage.

Use a blade to shred the relatively thick pickled vegetables.

It's relatively thin after slicing.

After slicing all the other pickled vegetables, stack them together.

After cutting into thin shreds, squeeze them to remove excess juice.

Peel the potatoes and cut them into thin strips, then wash off the surface starch with water.

Pour oil into the pan and heat it, then sauté the scallions and ginger until fragrant.

Add the shredded potatoes and stir-fry a few times.

Add a large bowl of water.

Add shredded pickled vegetables after boiling.

Add some chicken powder and simmer over medium-low heat for seven to eight minutes.

Just season with salt.

Shredded Potato and Pickled Vegetable Soup is ready. This soup is especially light, tangy and appetizing, making it particularly suitable for when your appetite is poor or after eating something too greasy.

If it feels too bland, you can add some chili oil to adjust the color.

My child doesn't eat pickled vegetables. A whole big bowl, both the soup and the vegetables, was eaten by me and his dad.