1. Wash the mustard greens, cut into pieces, slice the pork, and cut the salted egg into large pieces.
2. Pork slices with oil, 1 tablespoon of salt, half a tablespoon of sugar, a little soy sauce, half a tablespoon of cornstarch, and half a tablespoon of marinating for 15 minutes (the amount of marinated meat actually depends on the amount of pork, there is no strict rule, just an appropriate amount) Use chopsticks to divide into large pieces.
3. Heat the pan, add the oil, add the mustard greens and stir fry until the leaves are soft.
4. Pour an appropriate amount of water into the lid and cook until it boils.
5. Pour in the pre-marinated meat slices and cook for 2-3 minutes (don't rush to stir the meat slices after adding the meat slices, just use a spatula to press the meat slices into the soup).
6. Let the soup cover the meat slices and continue cooking without disturbing the meat slices (this is a little trick to keep the meat slices smooth and tender).
7. Pour in the salted egg and cook for 2-3 minutes, then add some salt to taste (because salt and soy sauce have been added to the marinated pork, so be careful not to add salt to the soup, try adding it as you go).
8. Finished product.
Tips:If you want to eat more refreshing dishes, you can wait for the soup to boil, and the softness and hardness of the dishes match your taste. Take out the dishes, leave the soup and continue with the following steps.
