Ingredients: 60 grams of duck eggs and 30 grams of lobster sauce.

Seasoning: salt 2g, monosodium glutamate 1g, cooking wine 5g, onion 2g.

Features of Douchi Duck Egg Soup: Delicious.

1. Put the soup pot on the fire and add the pork bone soup to boil;

2. Add lobster sauce, ginger slices, chopped green onion and refined salt, and when the water boils;

3. Beat the duck eggs evenly and add cooking wine. After the duck eggs are cooked, add monosodium glutamate and put them in a soup bowl.

Tips for making duck egg soup with black bean sauce: This product needs a proper amount of sparerib soup. If there is no sparerib soup, you can use water instead.

Duck eggs and shrimp balls

Ingredients: shrimp paste 150g, 2 duck eggs, 2g monosodium glutamate, watercress powder 15g, pepper 1g, a little salt, melted lard 100g, clear soup 150g, and pea seedlings/kloc-0. Methods: 1. Cooked duck eggs, washed with cold water, shelled, cut into pieces, taken out yolk (egg white for other use), pressed into powder, added with melted lard and water bean powder, and kneaded evenly to make 24 balls. 2. Put the egg yolk balls into the shrimp bowl one by one, roll a layer of shrimp bowl, and rub them into balls with your hands dipped in water. 3. Add water to the pot to boil, add shrimp balls and cook for 5 minutes until cooked, remove and plate. When the pea seedlings are ripe, surround the shrimp balls. 4. Add clear soup to the wok, heat it, add salt, pepper and glass, add monosodium glutamate, melt and push the lard evenly, and then pour it on the shrimp balls and bean sprouts in the wok. Features: salty, fragrant, tender and rich in taste.

Steamed duck eggs with auricularia auricula

Ingredients: Auricularia auricula (dry)10g, duck egg 70g.

Seasoning: rock sugar 10g.

1. Soak auricularia auricula, wash and chop.

2. Beat the duck eggs evenly, add black fungus, rock sugar, add a little water, stir well, and steam over water.