Cantonese-style cooking of baby vegetables in soup

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  1.Main ingredients.(Preserved eggs also need to be cut into fine pieces for later use)

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  2.Wash the baby cabbage Soak in water for a while, then drain and set aside.

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  3.Heat the pan and scoop out a large spoonful of chicken fat to melt.

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  4. Add shredded ginger, dried shrimps and preserved eggs and stir-fry until fragrant.

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  5.Add broth/water.

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  6. After boiling, add the baby cabbage.

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  7.Cooked.(About 5 minutes)

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  8. Remove the vegetable leaves and place them on the plate.

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  9. Add salt to the soup to taste.

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  10.Turn off the heat and add chopped green onion and red pepper.

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  11.Pour it over the prepared baby vegetables.

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  12.Get on the table and let’s get started!