Main material: Shredded meat Vegetables Egg
batching: Oil Chicken refined salt

Northeastern hang-up soup method:
1, pan after burning hot,it add because there aren't a little vegetable oil, it is if stir-frying before stewing, fry not to put first shredded meat into pan, it put the silks and then it stir-fry before stewing it fry it is to perfume will be happenedding (such as The fruit is that the soup of plain hang-up stir-fries before stewing and fries the mushroom silk directly, and then stir-fry the tomato cut well before stewing to fry) ,Then add two bowls of water (or sparerib soup, fish's soup, bone soup) Boiled.
2, half an bowl of flour by cold water last detailed doughballs detailed for subsequent use.
the boiled back in 3, water ,Quench the doughball into to boil, add egg and vegetables, boil again, put the chopped scallion, a little salt is flavoured, can eat.

note:
last doughball hour,take water a little Quench into at bowl, make sure pour there aren't water, in this way the doughball can be made small and also thin, enter the pan to familiar with promptly. The soup of hang-up must not be boiled so that time is too long, otherwise not only the color is ugly, taste mouthfeel to be even very much poor .