Baby cabbage in soup

Overview

The baby dish in soup is a famous Han dish that is full of color, flavor and flavor, and belongs to the Cantonese cuisine. It is cooked with the main ingredients of baby cabbage, preserved eggs, ginger, garlic and wolfberry. The finished soup is fresh and rich in taste. It is simple to make and is common in many restaurants in Guangdong. If you have enough time, you can use chicken or bones to boil some soup first, and then use it to cook the soup. It will taste better. If you don’t have it, use stock instead. If you don’t have it, just use water and it will be just as delicious...

Tags

• hot dishes
• home cooking
• old man
• lunch
• dinner
• baby cabbage
• chicken powder
• cornstarch
• garlic
• ham
• lean meat
• preserved egg
• wolfberry
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Cut the lean meat into strips, add some cornstarch and water to mix well, then add some pepper and a spoonful of peanut oil to mix well, marinate for 15 minutes

   

2. 2 Wash the baby cabbage and cut into small portions

   

3. 3 Slice ginger, garlic, and rinse wolfberry

   

4. 4 Cut the ham into small pieces, peel the preserved eggs and cut into small pieces

   

5. 5 Add some oil to the pot, add ginger and garlic and saute over low heat until fragrant

   

6. 6 Add preserved eggs and fry until cooked

   

7. 7 Add an appropriate amount of water to the pot, bring the soup to a boil and cook over high heat for three to four minutes

   

8. 8 Put the ham and wolfberry into the pot and cook for two minutes

   

9. 9 Then put the baby cabbage into the pot and cook over high heat for one minute

   

10. 10 Finally, put the lean pork shreds into a pot and cook over high heat, add an appropriate amount of salt and chicken powder to enhance the flavor

    

11. 11 Finished product pictures