Soup Cabbage
1.
Cut the sand worms and cut the lean meat into thin strips. Cabbage slices. Mince the green onion, ginger and garlic, slice the preserved egg and set aside.
2.
Preheat the casserole, pour the oil after it smokes, add the ginger and sauté fragrant, add the sandworms and scallops and saute the fragrant, cook like half a spoonful of rice wine and stir slightly. Add minced garlic, pour in the meat slices, add half a tablespoon of salt and continue to fry until the meat slices change color, pour 250g of water into the soup.
3.
When the soup is boiling, add the Chinese cabbage and turn it slightly, and then add half a spoon of rice wine. Don't cover the pot, otherwise the vegetables will turn yellow easily. Turn to medium-low heat and simmer for a while.
4.
When the vegetables are almost cooked, put the preserved eggs on the cabbage, boil for half a minute, then turn off the heat and serve.
Tips:
Sandworm is a very good seafood. With the flavor of it and scallops, no matter how good the chicken is, it will not make the sweetness of the soup.
