Egg skin pounded with meat soup

Overview

Smooth, tender, and easy-to-make pounded meat soup

Prepare lean meat and cut into large pieces
Lay the meat slices flat on the cutting board and lightly pound them with a meat mallet
Pound the meat until it is doubled in size. (Do not beat the meat thoroughly, beat it into pieces, but beat it lightly.)
Cut the pounded meat into large pieces, add chicken essence, a small amount of light soy sauce, and starch and mix well
Put oil in the pot, break one egg into the pot and fry it into a round egg skin
Fry both sides until golden brown
Cut half of king oyster mushroom into small slices
Egg skin, sliced king oyster mushrooms, minced green onions
Boil water in the pot, first add the king oyster mushrooms and cook for 2 minutes, then add the egg skin, and finally add the meat slices, an appropriate amount of salt, chicken essence, and boil the water (the beaten meat slices will be very smooth and tender, and you can pick them up after blanching)
Pour a small amount of olive oil into the pan and sprinkle with chopped green onion
Pour into the soup bowl and pack