|Mint Leaves With Pork And Salted Egg Soup|
1 bunch mint leaves
21/2 cup water
80 g lean pork, cut slices, add 1/4 teaspoon corn starch and pepper powder
1 salted egg, crack in a bowl
1 cube chicken bouillon
1 teaspoon oil
1/2 teaspoon sugar
3 ginger slice
1 garlic, peel and slightly smashed
Boil water, add ginger slice, garlic and pork to boil for 3 - 5 minutes on medium heat.
Add chicken bouillon, add oil, mint leaves, sugar and gently pour in the salted egg and reduce heat.
Add oil sugar and mint leaves. Off the stove and let the soup sit in the pot for a while.