One-pot Stew with Egg Dumplings
by Tongbao
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Chop the panax notoginseng fat and lean meat into minced meat; mince the horseshoe, spring onion, and ginger.
2. Stir in sesame oil and salt.
3. Tear small pieces of mushrooms by hand.
4. Slice the ham; cut the lettuce, beat the eggs, add a little salt, and stir into the egg mixture.
5. Put oil in a pot and heat until 70% hot. Pour a spoonful of egg liquid.
6. Turn off the heat when it has solidified slightly, and put the meat filling on the side of the egg crust.
7. Then fold the egg in half and press it with a shovel, and fry it over a small fire to set it up.
8. The remaining egg liquid is made into egg dumplings by analogy.
9. Fry the chopped green onion with the remaining oil in the pot.
10. Add ham slices and stir fry.
11. Then put the mushrooms and stir fry together.
12. Put the egg dumplings in again.
13. Put an appropriate amount of water (it is advisable to just submerge the material), boil on high heat and then cook for a few minutes on low heat.
14. Add the lettuce and boil together, season with salt and pepper.
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