1. The baby cabbage is removed from the side and the heart is left, and the taste is more tender. Cut baby cabbage into four pieces and set aside.
2. Put ginger, garlic, chopped preserved eggs and ham in a frying pan and stir fry.
3. Add water to the pot, put the baby cabbage in the pot, and simmer.
4. Add salt, sugar, and white pepper until the baby cabbage is rotten and soft. Scoop out the baby dishes~
5. Add starch water, chicken essence, white pepper to the soup, continue to boil until thick
6. The thick soup is poured into a plate, topped with sesame oil, and ready to eat!
Tips:To make the soup thick, water starch is essential!
