Materials
The steps to make delicious baby bok choy soup on Kuaishou: So delicious it makes your eyebrows fall off!
Prepare the above ingredients (I used Jinhua ham slices here, which are naturally salty and have a richer flavor; you can substitute them if you prefer ham sausage or luncheon meat).
Cut the salted duck eggs and preserved eggs into a few pieces, dice the ham, and chop the scallions. Choose salted duck eggs with oily yolks; the resulting soup will be a rich, golden color.
Pour oil over medium heat. When the oil is about three or four minutes hot, add the salted duck eggs and preserved eggs, and mash them with a spatula.
Stir-fry over medium-low heat for two to three minutes, until it starts to bubble.
Pour in boiling water—it must be boiling water—and turn the heat to high.
Pour in the ham slices
Add baby bok choy
Cover the pot and simmer over high heat for two to three minutes. Before serving, add salt and pepper to taste (chicken bouillon or MSG is optional, depending on personal preference), sprinkle with chopped green onions, and you're done!
It's done! Golden in color, with a rich broth, it's absolutely delicious with rice!
Tips for making baby bok choy soup so delicious it'll make your eyebrows fall off on Kuaishou
This soup is on the lighter side. The Jinhua ham slices have a naturally salty and savory flavor, so I recommend adding only a little salt to the soup. The saltiness will be enhanced when you taste the ham, creating a perfect balance and making it very delicious.
