1. Prepare the ingredients: Wash the cabbage, peel off several layers, take the tenderest cabbage heart in the middle, cut off the root, and break into pieces. Cut the quail eggs in half, dice the preserved eggs, ham, carrots, and garlic, cut the green onions and ginger into shreds, and soak the wolfberries in water.

After the frost in late autumn, it is the most delicious time for vegetables. At this time, the green vegetables and cabbage are full of freshness and sweetness, and people in the north are stocking up on cabbage.

2. Blanch: Put a small amount of salt in the pot and add a few drops of oil (this will make the blanched vegetables more colorful). After the water boils, add the cabbage leaves.

As long as it passes through the water for a while, it will be fished out immediately in about 10 seconds. Then use a thin needle or toothpick to poke some small holes in the stem of the cabbage.

Poke small holes so that more soup can penetrate when you pour it later. Don't poke it before blanching, otherwise it will be filled with water.

3. Prepare the soup: Heat the pan and pour in oil. No need to heat the oil. Add in shredded green onion, shredded ginger and minced garlic and saute until fragrant.