Ji Mao Cai Egg Soup

Clean the feather vegetable thoroughly, bring a pot of water to a boil, and add half a cube of concentrated soup base to the water.

Boil water and cook Chinese flowering cabbage.

Break two eggs into a bowl and beat them, bring the soup in the pot to a boil, and slowly pour the egg mixture into the pot.

When the scrambled eggs are fully cooked, season with salt and white pepper.

Finished product.