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Cantonese style-How to make baby vegetables in soup

Cantonese-style cooking of baby cabbage 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 and soak it in water Drain the water after a while and set aside.

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    3.Heat the pan and scoop a large spoonful of chicken oil to dissolve.

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

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    5.Add stock/water

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    6. After boiling, add the baby cabbage.< /p>

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    7.Cooked. (about 5 minutes)

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

  • Cantonese style - Illustration of how to make baby vegetables in soup 9< p>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!