The first time I was at the Sichuan Restaurant, I was amazed by the small smell. The oily taste of the omelette stimulated the fragrance of the oily wheat, and the unexpected match. From then on, this soup became the reserved dish of my family.
Beat the eggs and add salt. The amount of salt used here is the amount of whole soup. After cooking, the salt will be diluted into the soup, so don't worry about saltiness. And the salt in the egg and then fry can especially stimulate the flavor of the egg (experience).
Eggs are fried in hot, then boiled for a while. (I like to be slightly fried, so that after cooking, the taste is just right)
Put the oil into the soup and cook it for one to two minutes. No need to add any spices, it is a bowl of very fresh and delicious soup.