Step 1: Soak the fried pork skin in water until it becomes soft and slice it;
Step 2, boil the skin with water, and then rinse it with warm water several times until the oil on the skin is cleaned;
Step 3: Slice the bacon and mushrooms, and wash the cabbage for later use;
Step 4, cool the oil in a hot pan, add ginger slices and mushrooms and stir-fry for more than ten seconds, add skin, egg dumplings and bacon, add water or broth to boil, cover with low heat and cook for a few minutes;
Step 8, add vegetables, salt and pepper;
Step 9, boil again.
It is said that egg dumplings were invented by Hakkas. According to records, after the Qin and Han Dynasties, the war in the north continued, which led to five great population migrations in the history of China. People and bureaucrats in the Central Plains migrated to the south and finally settled in the border areas of Jiangxi, Fujian and Guangdong provinces (near Meizhou in eastern Guangdong today), forming the Hakka clan. Northerners love jiaozi, but there is no wheat in the south, so Hakka people have to wrap jiaozi with eggs, which is egg dumplings.