[Classic Traditional Chaoshan Food]----Plum Juice Egg Soup

Overview

I heard from Dazhu that the generation in the 1960s could only eat this soup during banquets. At that time, when Da Zhu saw the soup I made, he laughed at me and said that he didn’t expect that I, born in the 80s, would also make this soup. In fact, some old traditions will still be passed down. Since we were children, we have often eaten this soup that our mother made for us. Of course, after watching it for a long time, we will make it. Moreover, this soup has another effect, that is, you can eat it when your throat is uncomfortable, and it will get better quickly. Produces fluid to quench thirst, and is sour and refreshing.

Tags

• soups
• home cooking
• egg
• plum juice
• pork
• sour plum

Ingredients

Steps

1. 1 Cut the lean meat into thin slices, and then chop some minced meat into round shapes. You can make it in any shape.

   

2. 2 Fry 2 poached eggs.

   

3. 3 Take an appropriate amount of sour plums and plum juice. This plum is made by my mother-in-law herself. It’s just right. Press the sour plums with a spoon to bring out the sour taste.

   

4. 4 Add a small amount of oil to the pot, add the meat slices, add a small spoonful of plum juice to taste, and stir for a while.

   

5. 5 Add water to cover the pork. Add minced meatballs.

   

6. 6 After boiling, add the poached eggs.

   

7. 7 Add sour plums and plum juice at the same time.

   

8. 8 Cook for another 5 minutes until the meat is completely cooked.