How to serve baby vegetables in soup

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  1. Prepare ingredients: cut baby cabbage into long strips, mash preserved eggs with a spoon, dice ham, millet Dice the spicy pepper and slice the garlic

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  2. Heat the pot and add a little oil, sauté the garlic and millet until fragrant Spicy

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  3.Add ham and stir-fry

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  4.Add the mashed preserved eggs and continue stir-frying

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  5.Add a bowl of stock, a spoonful of salt, half a spoonful of chicken essence, a quarter spoonful of white pepper, and a little light soy sauce

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  6.Put the chopped baby cabbage into the water

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  7.Cook until the baby cabbage is soft and mushy, then put it in a pot (because I like it softer, so I cook it longer)