1. Fresh motherwort, remove the roots.
2. Wash the motherwort and wash it several times.
3. Slice the lean meat, add thirteen incense, white pepper, salt and starch to coat well.
4. Boil water and add a spoonful of salt.
5. After the water boils, pour the lean meat into the pot.
6. When the water in the pot is boiled again, add motherwort.
7. Take an egg and beat it into a bowl, stir well, and pour it into the pot.
8. Wait for the water to boil again.
9. Sprinkle with white pepper and turn off the heat.
10. Motherwort egg soup.
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