1. Wash baby vegetables and cut into pieces with a hob, chopped green onions
2. Heat oil in a pan, add rapeseed oil, add chopped green onion and stir fragrant
3. Stir fry with baby cabbage
4. Pour light soy sauce, dark soy sauce
5. Stir-fry the stewed lion's head, add some stewed lion's head stock, simmer over high heat
6. Add sugar and salt, simmer until the juice is about 60%, put it out of the pot, and leave the soup in the pot
7. Add a little oil to the soup in the pot, boil the water starch, and pour it on the lion's head and baby cabbage
8. Finished product
Tips:Don’t use too much soup, and be careful not to simmer for too long, causing the baby vegetables to become soft
