1. Prepare all ingredients
2. Wash the mustard greens and soak them in light salt water for a few minutes, then cut into long sections, and separate the leaves and stems
3. Slice shallot and ginger
4. Put the shallots and sliced ginger in a hot oil pan and stir fragrant
5. Remove the scallion, ginger and oil from the soup pot, add an appropriate amount to a boil over high heat, add mustard stalks and cook for 2 minutes
6. Beat two salted eggs into the pot and cook for another 2 minutes
7. Add the mustard leaves to the pot
8. Add some salt and chicken essence and cook until the leaves are soft
Tips:1. Mustard greens are best to choose small ones, which are soft and tender when cooked. Large trees will have excess fiber;
2. Finally, taste whether it is salty enough before adding salt as appropriate;
3. The soup does not need to be boiled for too long. After the water is boiled, keep it on high heat and just cook the ingredients.
