Hot soup with super-greasy oysters, added Chinese herbs, egg yolk makes the soup even more quality
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Milk oysters 150 gram
Carrot 1 tuber
Corn 1 fruit
nắm tai mèo 2 cái
Shallot 5 tuber
Pour some oil out of the pan, Carrot chopped pomegranate seeds and put in to stir-fry then pour out a separate bowl. Then add a little oil to the pan, oysters in to stir-fry oysters to hunt, reduce water, pour white wine. White wine has the effect of eliminating the fishy smell of oysters.
Put another pot on the stove, bring about 1 liter of water to boil. Add carrots and sliced cat mushrooms. Cook for about 2-3 minutes to soften. Beat the egg into a bowl, beat well. Then slowly pour the eggs into the soup pot, stirring with chopsticks to prevent the clumps from forming.