1. Preserved eggs are peeled and cut into petals, each with 8 petals.
2, one or two cucumbers, peeled and cut into thin slices, like to cut thicker, resistant to cooking, depending on personal habits.
3. After the pot is hot, pour the salad oil. When the temperature rises, add a little lard (this dish needs lard). Wait a moment, pour in the preserved eggs and stir fry until the preserved eggs are half fried. Don't overdo it. This is done to keep the shape of preserved eggs after cutting, so that the soup will not be too turbid when cooking.
4. After the preserved eggs are fried, add water, some floating foam, remove them, and then put cucumber slices. At this time, pour the cut cucumber in and stir it a little.
Step 5 add water
6. After the soup is boiled, continue to cook with low heat. Look, the soup is slowly turning milky white, with some floating foam on it. Don't worry because of preserved eggs. Cook less if you like cucumber crisp, and cook more if you like cucumber soft. Finally, add some sesame oil and the salt can be cooked.
7. Have a taste. After the cucumber softens, add the right amount of salt to see your own taste, without adding other monosodium glutamate and chicken essence.
This soup is characterized by both the original juice flavor of cucumber and the rich flavor of preserved eggs, which is strengthened with lard and salt. Just give it a try.
In addition, meat slices can be properly added according to personal taste to make the flavor better.