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  1

  Preparation: Cut preserved eggs into cubes, chopped green onion, and minced ginger. Heat the pot and pour a little lard into it. After it is slightly heated, add a little minced ginger. After the minced ginger is fragrant, put the preserved eggs into the pot and stir-fry for 10-15 seconds. Then add water until boiling. (If you don’t like the taste of ginger, you don’t need to add minced ginger)

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  2

  Slice the cucumber and set aside. After the water in the pot is boiled, add a little salt, stir until the salt and soup are completely mixed, then add the cucumber slices.

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  3

  Turn off the heat after about 1 minute, add chopped green onion, and use equipment to scoop it out.

Tips

(1) The cucumber and preserved egg soup added with soup after stir-frying the preserved eggs will appear milky white and the soup will taste sweeter.
(2) Adding salt first and then cucumber slices can maintain the color of the cucumber.