Four people: kway teow 500g.

Soup:

3 cloves of garlic

Broken vegetable garden 1 spoon

Salt 1 teaspoon

A teaspoon of sesame oil

Jiang Qing

oyster sauce

300-400g of fresh shrimp

4 eggs (with yolk)

2-3 portions of green vegetables (cut into sections)

2 strips of pepper (diced)

Fried onion

Coriander block

working methods

1. After gently disassembling the sticky kway teow, it only takes one minute to supercool the river, control the dry water, and then put it into four large bowls for the next step.

2. put hot sesame oil in the pot, put garlic and vegetable garden in the wok, and then pour it into the semi-medium pot to cook the soup.

3. When the soup is boiling, gently add the egg yolk (don't break it up).

4. Add some salt to the vegetables, and then pour in the fresh shrimps.

5, the fire does not roll for 5 minutes, pour a little sauce and oyster sauce to taste, turn off the fire.

6. Pour the soup evenly into 4 large bowls.

7. After sorting vegetables, egg yolks and shrimps with chopsticks, add chopped green onion, chopped parsley and pepper to enjoy.