Spring vegetables for soup

Spring vegetables for soup

Overview

I used to make a pot of soup with pork bones and chicken every weekend, then divide it into portions and freeze it in the refrigerator. Just so that I can quickly cook delicious meals when I get home from get off work. Ever since I had Shi Yunsheng's original soup, I rarely made soup. Because it is also very troublesome to deal with the soup residue after making the soup yourself. Without this heavy workload, I have more time to spend with my family. Shi Yunsheng's original soup is served in soup, which is really a good thing that can serve multiple purposes.

Tags

Ingredients

Steps

  1. Main material diagram.

    Spring vegetables for soup step 1

  2. Cut the ingredients and starch the meat slices with starch.

    Spring vegetables for soup step 2

  3. Boiled preserved eggs and salted duck eggs.

    Spring vegetables for soup step 3

  4. Heat oil in pan.

    Spring vegetables for soup step 4

  5. Add fresh mushrooms and stir-fry.

    Spring vegetables for soup step 5

  6. Stir-fry fresh mushrooms until they are eight ripe.

    Spring vegetables for soup step 6

  7. Add Shi Yunsheng's stock stock and water.

    Spring vegetables for soup step 7

  8. Bring the soup to a boil.

    Spring vegetables for soup step 8

  9. Add spring vegetables.

    Spring vegetables for soup step 9

  10. Add the meat slices and cut open.

    Spring vegetables for soup step 10

  11. Add sliced preserved eggs and salted duck eggs.

    Spring vegetables for soup step 11

  12. Add pepper.

    Spring vegetables for soup step 12

  13. The quick and easy soup spring vegetables are ready.

    Spring vegetables for soup step 13