Pork and Egg Flower Soup

• ounces lean pork↗8 ounces
• thick soy sauce↗1 teaspoon
• thin soy sauce↗1 teaspoon
• peanut oil1 teaspoon
• sugar↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• cornstarch↗2 teaspoons
• eggs↗2
• spring onion↗1
• water↗8 -10 cups

  8 -10

• peas, frozen↗1 cup
• water↗

  2 dessert spoons

• cornstarch↗2 teaspoons
• msg1⁄2 teaspoon
• salt↗1 teaspoon

Step-by-step instructions

1. 1

   Mince pork and marinate for 15 minutes with soy sauces, oil, sugar, and first measures of salt and cornstarch. Beat the eggs. Chop spring onion finely. Bring first measure of water to boil; add peas. When it boils again, add marinated, minced pork, stirring and breaking up lumps. Cover and simmer for 20 minutes. Mix 2nd measures of water and cornstarch and stir into soup. Cook until cornstarch is clear. Take it off heat; Add spring onion and gently stir in beaten eggs. Add MSG, if desired, and second measure of salt.