Mushroom meatballs and egg drop soup

Overview

How to cook Mushroom meatballs and egg drop soup at home

Prepare appropriate amounts of mushrooms and pork balls.
Pick the mushrooms into strips and wash them for later use. Cut the pork balls into pieces (or not cut them, depending on your preference). Also prepare some star anise.
Turn on the heat and when the oil is hot, add the star anise and sauté until fragrant, then add a spoonful of soy sauce and sauté again, then add an appropriate amount of water.
Then add the mushrooms and pork balls and boil for about 5 minutes until the mushrooms are cooked.
While cooking the soup, prepare an appropriate amount of starch soup and garlic or coriander to be used after cooking. (I don’t have coriander at home, so I used this instead, for extra flavor.)
After 5 minutes, when the mushrooms are cooked, pour in the prepared starch soup and bring to a boil again.
Beat 2 eggs evenly. (You can decide the quantity according to your needs).
Put it in the pot, stir it, and then turn off the heat.
Add salt and MSG to taste, take it out of the pot and put it in a bowl, then put the prepared garlic greens in the bowl and enjoy.