Directions

0/0 steps made
  1. Chop all the vegetables and place in a bowl.
  2. Fill a pot with water and bring to a boil.
  3. Put all the cut vegetables in the boiling water and cook till half done.
  4. Remove and put the vegetables in a bowl of cold water and then drain.
  5. Heat the chicken stock and add all vegetables to it.
  6. Season with salt and soy sauce. Cook for a few minutes.
  7. Beat the eggs and pour into soup stirring slowly. Cook for about 2 minutes.
  8. Add corn oil and stir continuously.
  9. Remove from stove and serve.