Preserved eggs: 2

Auricularia auricula: 1 small handle

Cucumber? : only 2

condiments

Vinegar? : right amount

Pure water: right amount

Salt: the right amount

Specific steps

first step

1. Prepare materials. Cucumber is soaked in salt water 10 minute, and washed with clear water several times.

Second step

2. Turn cucumber into a knife

Third step

Pour pure water into the casserole

Fourth step

Put cucumber slices into the pot.

Step five

Cut the preserved eggs in the palm of your hand to avoid sticking them everywhere.

Step 6

6. Soak the fungus in advance, wash it and put it in the pot.

Step 7

Put the materials away.

Step 8

8. Heat with high fire, and boil for 5 minutes on low heat after boiling.

Step 9

9. Add salt to turn off the fire, put it in a bowl, and add vinegar to neutralize the large amount of alkali contained in preserved eggs when drinking soup.