1. Materials ready
2. Peel the baby cabbage, wash it, and then cut it apart
3. Dice preserved eggs, chili, mince garlic
4. Heat oil in a pot and sauté garlic
5. Add water and boil
6. Take a pork bone-flavored thick soup treasure
7. Put it in the pot and cook until melted
8. Then add baby cabbage, cook until soft and cooked, remove it
9. Leave the soup in the pot, add preserved eggs and chili, and boil again
10. Cook until thick and pour it on the baby cabbage
Tips:The thick soup has a heavier salty taste, so you don’t need to put any seasonings
