2. Wash mustard, cut it into strips one inch long with a knife, and soak it in appropriate salt water for about half an hour. This will prevent the mustard from drying and the soft leaves or stems from softening and dehydration over time.
3. Pick up the mustard and air it for 5 to 10 minutes. Cut ginger and garlic into large pieces, neither too big nor too small, and mix well. Heat oil in the pan, pour in ginger and garlic and saute until fragrant.
4. Put a proper amount of water and prepared long mustard into the pot and cook (the mustard heart is boiled for three minutes, and then the mustard leaves are poured for two minutes).
5. In the cooking process, peel the salted egg, take out the yolk and cut it into small pieces, then stir it with the egg white. Then pour into the pot and cook the soup with mustard for 5 to 8 minutes. Add the right amount of salt and fragrant ginger and garlic to the pan.