Chili Leaf Salted Egg Lean Meat Soup
by Rainy day with thunder
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Remove the old leaves of the chili leaves and leave the tender leaves to wash, slice the lean meat, add salt and sesame oil, mix well and marinate for 2 minutes, wash the salted egg, peel the preserved egg and cut into pieces for later use
2. Add water to the pot and boil and then put the oil
3. Then pour in the chili leaves and cook for 2 minutes
4. Then beat the salted eggs and cook for 2 minutes
5. Then pour in the marinated lean meat, mix well and cook for 1 minute
6. Finally, pour in preserved eggs, season with salt and turn off the heat.
7. A bowl of soup and vegetables are on the table
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