1. Prepared ingredients.
2. Cut the baby cabbage from the middle, then cut into small pieces, preserved eggs, and dice square legs.
3. Heat the pan with cold oil and add baby cabbage.
4. Stir-fry baby cabbage over medium heat until soft, add chicken sauce, water, and a little salt and stir-fry well.
5. Bring to a boil and simmer for about two minutes on low heat.
6. The baby cabbage is served first, the preserved egg is added to the soup, and the square legs are brought to a boil.
7. Pour a little water and starch, stir and bring to a boil.
8. Then pour all the soup on the baby cabbage.
Tips:1. Do not use too much water starch, just a thin layer.
