500 grams of white gourd, dried seaweed 15 grams, lard 10 grams, a little shredded onion and ginger, 2 grams of minced coriander, 750 grams of chicken soup, 3 eggs, 3 grams of refined salt, and monosodium glutamate 1 gram.

Food practices

1) Peel the wax gourd, remove the pulp, wash it and cut it into corrugated pieces. Put the dried seaweed (golden hook) in a bowl, soak it in boiling water until soft, and wash the impurities for later use.

2) Put the soup pot on fire, heat it with lard, stir-fry the shredded onion, shredded ginger and dried seaweed in the pot, then cook the chicken soup for 10 minute, then add the wax gourd slices for 5 minutes, add the refined salt and monosodium glutamate, pour in the egg liquid, take the pot out and put it in a large soup plate, and sprinkle with chopped coriander.

Tip: the fire of frying shredded onion, shredded ginger and dried seaweed should not be too strong.