Mustard Pork Egg Drop Soup
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Instructions
Ingredients
1
Shred the chicken breast, add a little salt and white pepper powder, mix well, add water and stir until absorbed, then add cornstarch and mix evenly, finally add oil to coat and set aside.
0:11
2
Heat a pan, stir-fry the shredded chicken until color changes then take out and set aside.
1:10
3
Bring water to a boil, add pickled mustard greens and cook for a while, add a little salt and white pepper powder to season.
1:13
4
When the water boils again, add the shredded chicken, cook for 8 seconds then turn off the heat, pour in the beaten egg liquid and let sit for 3 seconds to form egg flakes.
1:20
5
Sprinkle with chopped scallions and serve.
1:32
