Mustard Greens and Salted Egg Meat Slice Soup

Wash the mustard greens and cut them into sections, slice the pork, and cut the salted egg into large pieces.

Slice the pork and marinate it with oil, 1 spoon of salt, half a spoon of sugar, a little soy sauce, half a spoon of cornstarch for 15 minutes (the amount for marinating depends on the amount of pork, there is no strict rule, just use an appropriate amount). Use chopsticks to break the salted egg into large pieces.

Heat the pan, add oil, then pour in the mustard greens and stir-fry until the leaves become soft.

Pour an appropriate amount of water, cover the pot, and cook until it boils.

Pour in the pre-marinated meat slices and cook for 2-3 minutes (after adding the meat slices, do not rush to stir them; just press the meat slices into the soup with a spatula).

Let the broth cover the meat slices and continue to cook, without stirring the meat slices (this is a small trick to keep the meat slices tender).

After pouring in the salted eggs, cook for 2-3 minutes, then add an appropriate amount of salt for seasoning (because the marinated pork already contains salt and soy sauce, be careful not to make the soup too salty; add a little at a time and taste as you go).

Finished product.