Cabbage for soup

Overview

The soup is light and fresh, the cabbage is crispy, and the recipe is simple. You can try eating cabbage in a variety of ways.

Wash the cabbage, cut into shreds and set aside.
Slice the garlic, cut the tenderloin into thin slices, dice the ham, wash the seafood mushrooms, squeeze out the water and tear them apart, and cut the preserved eggs into quarters.
Wash the wolfberry and drain it.
Add water and a spoonful of salt to the wok and bring to a boil.
Put the cabbage into the pot, add a spoonful of vegetable oil, and cook for one minute after the water boils.
Put the cooked cabbage into a bowl.
Pour a little vegetable oil into the pot, add garlic slices, meat slices, and preserved eggs, stir-fry for a while and add water.
After the water boils, skim off the foam and add the seafood mushrooms and ham cubes.
After the soup turns white, add a little salt, chicken essence, white pepper and wolfberry.
Pour the soup into the cabbage, and the light and delicious cabbage in soup is completed.