Chicken-crunch pickle and egg omelet soup
By VicentaLakin
Recipe Recommendations
- Chieh-qua 310 grams
- chicken feathers 100 grams
- cooked salted duck eggs 2 only
- salt appropriate amount
- MSG appropriate amount
Steps for Chicken-crunch pickle and egg omelet soup
1
Foodstuffs: melons (painted with seed, sliced with seed), chicken gravy (purified), salted duck eggs。
2
Knock the duck eggs open and dig them out with a spoon。
3
We're going to get hot and hot。
4
Then a proper amount of fresh water boils for three to four minutes。
5
Then we'll turn into chicken veggies and duck eggs and boil them。
6
Finally, a proper amount of salt。
7
A proper amount of flavor。
8
Twisting is easy。