1. After the oil is hot, stir-fry the baby cabbage until soft, then add stock and cook for a minute.

2. Add the egg dumplings and diced green beans and carrots and cook together.

3. The egg dumplings should be cooked for less than 3 minutes. Then take out the baby cabbage and spread it on the bottom of the plate, then place the egg dumplings and diced vegetables.

4. Add starch to the soup in the pot to thicken it and pour it on top.

5. Because the broth is used, it already has a salty taste. If it feels bland, you can season it slightly with salt