Vegetable, mussel and egg soup

Overview

How to cook Vegetable, mussel and egg soup at home

Ingredients: eggs, green vegetables, mussels (already blanched)
Wash the green vegetables.
Cut on the chopping board and set aside.
Peel the blanched mussels and remove the flesh, set aside.
Crack the eggs into a bowl and add appropriate amount of cooking wine.
Beat into egg mixture.
Heat the oil in a pan, add the egg liquid and stir-fry until it forms chunks, then scoop out.
Then, use the oil from the scrambled eggs, add the chopped greens and stir-fry.
Then, add some water to boil and cook until the vegetables are broken.
Then, add the scrambled eggs and peeled mussels and stir.
Finally, add an appropriate amount of salt.
Add appropriate amount of chicken essence.
Season and mix well and serve.