Step 1, deep-fried pork skin soaked in water, soft, sliced;

Step 2, pork skin with water to boil, and then rinse with warm water a few times, until the oil on the skin of the meat wash;

Step 3, salted meat, mushrooms, sliced, washed and ready to use;

Step 4, hot pot of cold oil, stir fry ginger, mushrooms, more than ten seconds, add meat, egg dumplings, add water or high water, and add a few seconds. Salted meat, add water or broth boil cover small fire and cook for a few minutes;

Step 8, add bok choy, salt, pepper;

Step 9, once again boil on it.

It is rumored that egg dumplings were invented by the Hakka people. According to records, after the Qin and Han Dynasties, the constant wars in the north caused five major population migrations in Chinese history, and the people of the Central Plains and the officials and gentry migrated to the southern region, finally stabilizing in the border area of Gan, Fujian and Guangdong provinces (near present-day Meizhou in eastern Guangdong), forming the Hakka folklore. People in the north love to eat dumplings, but there is no wheat in the south, the Hakka people had to use egg skin to wrap dumplings, called egg dumplings.