Ingredients for 2 servings:

One cucumber of about half a catty, 2 dried Chinese mushrooms, 1 salted egg, 80-100 grams of lean pork (for those who are in the period of fat loss, you can replace it with skinless chicken), a small handful of scallops and dried shrimp each, two slices of ginger, and half a tie of vermicelli.

Practice:

1. First, soak the vermicelli and dried mushrooms in boiling water.

2. First, put about 800 ml of water into a pot, add ginger, scallop and dried shrimp, and cook slowly over low heat.

2. Using the time of boiling water, shred the lean pork, add ? teaspoon salt, 2 teaspoons oil, 1 teaspoon cornstarch, a pinch of sugar and pepper, mix well and marinate.

Peel the zucchini and cut it into slices about 0.5cm thick.

Crack the salted egg into a bowl and set aside.

3. Shred the dried mushrooms.

4. Into the boiling water of the soup pot, put the melon, shredded mushrooms, salted egg yolk. Keep the salted egg white aside for now.

I like to mash the salted egg yolks before putting them into the soup, so that the flavor of the salted egg yolks can better blend with the soup.

5. Cover and cook on medium heat for about 5-8 minutes, add the shredded pork, and add the vermicelli when the water boils again.

6. Cook for 2-3 minutes and then turn up the heat, pour in the salted egg white liquid, white egg flower floating up can turn off the fire, get it done!