Specific practices and steps are as follows:
1, cut the cucumber into pieces you like.
2. Rinse the preserved eggs after peeling them. This kind of flushing is very important. It is necessary to stick a surface on the back. If it is difficult to stick the noodles without water, cut the preserved eggs into pieces for later use.
3. Put the preserved eggs in flour and stick them with flour.
4, put oil in the wok, the oil temperature can be slightly raised, and put the preserved eggs with good dough in the pot to fry, which is said to make the soup white. Personally, I think that after this, preserved eggs will remain intact during cooking and will not be easily broken.
5. Add shredded ginger, stir-fry until fragrant, add pepper and salt noodles, and add water.
6. Boil the soup and stew for five minutes, and the soup will turn white soon.
7. After adding cucumber slices, boil the pot, add colored peppers and chopped green onion, and add monosodium glutamate.
8. Preserved egg and cucumber soup will be fine.