1. The preserved eggs are shelled and cut into smaller pieces, preferably smaller than mine. I am lazy and cut into larger pieces, and tofu is also cut into smaller pieces. I use frozen tofu.
2. Wash baby vegetables and cut one into 8 portions
3. Put an appropriate amount of peanut oil in a hot pan, sauté ginger slices, add preserved egg cubes and tofu cubes, stir fry until the skins of the beans turn golden
4. Add chili oil and stir fry
5. Pour in warm water, add thick soup, mix well, boil, turn to low heat, add salt to taste
6. Put baby cabbage
7. Cook until the baby cabbage becomes soft
