1.
Ingredients: baby cabbage, preserved egg, red pepper, chives, garlic
Seasoning: stock, water starch
2. Wash baby cabbage and cut into strips; cut preserved eggs into small dices; cut red peppers into small dices; remove both ends of garlic and set aside.
3. Put a little oil on the pot and fry the garlic cloves until fragrant. Pour the broth to a boil.
4. Pour baby vegetables and preserved eggs into the pot.
5. When the baby dishes become soft, remove them for later use.
6. Put red bell peppers and diced coriander into the soup and cook for one minute.
7. Add water and starch to thicken.
8. Features: fragrant and delicious, rich taste.
