1. Wash the cabbage, peel off several layers of skin, take the most tender cabbage in the middle, cut off the roots and break it into pieces. Cut quail eggs in half, dice preserved eggs, ham, carrots and garlic, shred onions and ginger, and soak Chinese wolfberry in water.

2, drowning: put a small amount of salt in the pot, drop a few drops of oil (this makes the dish more colorful). After the water is boiled, add the cabbage leaves. It takes 10 seconds to dip it a little and take it out immediately. Then poke holes in the stem of cabbage with a fine needle or toothpick.

3. Preparation of soup: After the hot pot, pour in oil, not hot oil, and pour in shredded onion, shredded ginger and minced garlic for saute. Add the stock, salt and pepper.

4. Heat the soup repeatedly: add quail eggs, preserved eggs, ham, diced carrots and medlar. Turn off the fire after the soup is boiled, pour the soup on the blanched cabbage leaves with a spoon, pour it back into the pot, and repeat it for 5 times to let the cabbage leaves absorb the delicious soup.

5. Pour the soup back into the pot and cook it again, thicken it with water starch into thick juice, and add a few drops of sesame oil, and the soup will be ready.

6. Serve the soup: finally pour the thick soup on the cabbage leaves.