Cucumber and Century Egg Soup

Preparation: Cut the century eggs into pieces, chop the green onions, and mince the ginger. Heat the wok until dry and pour in a small amount of lard. When slightly hot, add a little minced ginger. After the ginger becomes fragrant, put the century eggs into the wok and stir-fry for 10-15 seconds. Then add water and bring to a boil. (If you don't like the taste of ginger, you can skip the minced ginger)

Slice the cucumber and set it aside. After the water in the pot boils, add a little salt, stir to fully mix the salt with the water, and then add the cucumber slices.

After about a few minutes, turn off the heat, add the chopped green onions, and serve with the utensils.