Ingredients: 4 pieces of Chinese cabbage, 3 pieces of mushrooms and 2 eggs.

Accessories: 2 tablespoons of Weidamei fragrant rice vinegar, June fresh extra-grade original juice soy sauce 1 teaspoon, white pepper 1 gram, salt 1 gram, and a little medlar.

1, prepare the ingredients.

2. Remove the old tendons of Chinese cabbage and tear them into small pieces by hand.

3. Slice fresh mushrooms.

4. Add oil to the pot and cook until it is slightly hot. Add two eggs and fry until golden on both sides.

5, quickly rushed into the boiling water to boil, adding chicken soup tastes better.

6. First add mushrooms and cook for 30 seconds.

7. Add the cabbage and turn on the fire, add salt to taste at the same time, and finally add the medlar.

8. Make soup base: add white pepper and Weidamei fragrant rice vinegar to the bowl.

9. Add June fresh super juice soy sauce and mix well.

10, the cooked soup can be eaten directly in the bowl.