Cantonese love to drink medlar leaf soup. It’s not only on fire, but also bright. The key is fast!


1 jin of medlar
200g lean meat
A salted egg
A spoonful of sugar
2 tablespoons oyster sauce
A piece of ginger
A spoonful of salt
A spoonful of starch
A spoonful of cooking wine


Step 1
Wash the leaves of medlar, slice lean meat, marinate and set aside

Step 2
Put water into the pot, add salted egg yolk and ginger slices

Step 3
After the water boils, put two tablespoons of oil into the vegetable leaves

Step 4
Put the lean meat on the flat vegetable noodles and heat over medium heat for 6 minutes

Step 5
After the heat is turned off, add the salty protein, and then add a small spoon of salt. On the disc.