1. Clean the preserved eggs and salted duck eggs and cut into small cubes; cut the ham into small cubes.
2. Wash baby cabbage, cut off the roots, put it in boiling water, add appropriate amount of salt and blanch until cooked.
3. Remove the baby cabbage, drain the water, and put it in a large bowl.
4. Heat oil in a non-stick pan, add chopped green onion and saute until fragrant.
5. Pour in preserved eggs, diced salted duck eggs and diced ham, stir-fry, add appropriate amount of boiling water and boil until boiling, season with salt.
6. Pour the boiled soup on baby cabbage and sprinkle some chopped green onion.
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