1.

Prepare the ingredients: mustard greens, eggs, ginger

2.

Mustard greens soaked in salt water for a few moments

3.

Ginger peeled and cut into julienne strips, cracked the eggs

4.

Mustard greens washed two times and fished out, drained and cut into small pieces

5.

Hot pan with a little oil, put in the stir fry for a few moments

5.

Hot pan with a little oil, put in the fried vegetables

6.

This is a good idea. 5.

Heat the pan, put a moderate amount of oil, add mustard greens stir fry for a moment

6.

Add 3 bowls of water

7.

Add ginger, cover the pan with a lid and cook on high heat for about 15 minutes

8.

During the cooking time, fry the eggs: eggs with a pinch of salt, stir well

9.

9.

Steam the eggs and add a little salt to the eggs.

Heat a pan, put some oil in it, pour in the eggs and fry them over high heat for a few minutes

10.

Fry the eggs until they are almost solidified, then use chopsticks to cut them into slices, and then shovel them up and put them into a bowl

11.

This side of the mustard soup is ready, then mix in the salt

12.

Seasoned with chicken powder and pepper

13. >

Turn off the heat, pour in the egg slices and stir well to serve