Pork Xiuzhen Mushroom Seaweed Egg Soup
1.
Wash the pork clean and shred, marinate it with a little salt and a little oil. Water started to boil on the gas stove.
2.
Wash the Xiuzhen mushrooms and tear off small pieces.
3.
Beat an egg and stir well.
4.
Wash and chop the leeks, or use spring onions. There just happened to be no green onions in the house.
5.
Cut instant seaweed into strips.
6.
After the water is boiled, pour the pork Xiuzhen mushrooms one after another, and then quickly scramble the pork shreds into the water, otherwise it will be easy to get lumps. Cover the pot and let it boil again.
7.
After the soup is boiled, add salt, light soy sauce, and sesame oil to taste.
8.
Then decant the egg mixture.
9.
Sprinkle in the chopped chives and cook for another minute. Because leek needs to be cooked and eaten, if it is small onions, you can leave it uncooked and turn off the heat.
10.
Turn off the heat and sprinkle in the seaweed.
11.
Just mix it well, it can be served with steamed buns and flatbread fritters.
Tips:
1. The side dishes are as you like, there is nothing special about it, of course there are meat and vegetables, and the nutrition is richer.
2. Adjust the flavor first and then pour the egg mixture, so that the egg mixture will not become too old.
3. You can also add some starch to make the soup thicker.
