1. Wash the baby vegetables apart.
2. Wash the shiitake mushrooms, remove the stalks, and all four petals.
3. Cut green onions into rings and slice garlic.
4. Put a spoonful of light soy sauce, a spoonful of vinegar, a spoonful of sugar, a spoonful of starch, an appropriate amount of water, an appropriate amount of salt in a small bowl, and mix thoroughly.
5. Put an appropriate amount of water in the pot, add baby cabbage, and boil for a few minutes to make baby cabbage soft.
6. Remove the controlled dry water and place it on the plate.
7. Put an appropriate amount of vegetable oil in the pot, heat the oil, add shallots and garlic and saute.
8. Add shiitake mushrooms and stir fry for a while.
9. Add a small amount of water and bring to a boil on high heat to soften the mushrooms.
10. Add the seasoning in a small bowl.
11. Bring to a boil to make the soup thicker, turn off the heat.
12. Just pour the shiitake mushrooms into the baby cabbage.
