1. The ingredients are simple and ready.
2. Boil a small pot of clean water.
3. Add the muyu flower directly.
4. Stir gently and cook a simple soup base.
5. Stir the eggs with a little warm water.
6. Add a little chopped green onion.
7. A little bit of white pepper.
8. Bring to a boil over high heat and pour in the egg mixture.
9. Add a little salt.
10. Cut the seaweed into small pieces and pour into the pot.
11. Pour some light soy sauce on top.
12. "Imported from South Korea, crispy and delicious, Parksonda Sweetheart Monster Seaweed"
Tips:Muyuhua is for hanging the broth. If there is no muyuhua, you can add a little shrimp skin to make the soup taste delicious.
