• 

  1

  Prepare ingredients.

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  2

  Dice the beans, cut the shallots into chopped green onions, mince the garlic, and cut the cucumbers into small sections.

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  3

  Tear the fungus into small florets, cut the mushrooms into small dices, peel the tomatoes and cut into small dices, beat the eggs and prepare the starch water.

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  4

  Bake the buns in the oven.

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  5

  Pour oil into the pot, fry the eggs and remove them.

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  6

  Pour a little oil and sauté the onions and garlic.

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  7

  Add the tomatoes and stir-fry until the soup becomes liquid, add Sichuan peppercorns and pepper and stir-fry evenly.

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  8

  Add the beans, mushrooms, day lily, and diced beans and stir-fry twice.

• 

  9

  Add two spoons of tomato sauce and one spoon of light soy sauce and stir-fry evenly.

• 

  10

  Add water and bring to a boil.

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  11

  Put in the scrambled eggs.

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  12

  Thin the gravy after the water boils.

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  13

  Bring to the boil again, add salt, chicken essence and sesame oil, stir well and turn off the heat.

• 

  14

  Take a large bowl and ladle the soup into the bowl.

• 

  15

  Break the baked buns into small pieces and soak them in, and start eating. My husband ate two bowls alone.I can't help but say it's enjoyable.

• 

  16

  Picture of finished product.

Tips

The steamed buns can be steamed buns or white cakes. Let me tell you secretly, the yeast cakes made by my mother yesterday taste better when soaked. I don't like spicy food, so it's the original flavor. If you like spicy food, a spoonful of spicy oil will make it more enjoyable.