Ingredients for Taro, Shepherd’s Purse, and Fish Egg Soup
| Fish Eggs 160g | Small Taro 100g |
| Shepherd’s Purse 50g | Egg 1 |
| Grandma’s Hometown Cold-Pressed Rapeseed Oil 20g | Salt 1g |
| Freshly Ground White Pepper 0.5g | Hot Water As needed |
Recipe for Taro, Shepherd’s Purse, and Fish Egg Soup
Step 1
Prepare the ingredients: remove the roots from the shepherd’s purse and peel the taro
Step 2
Cut the taro into small pieces, sprinkle a little freshly ground white pepper
Step 3
Heat the pan, pour in Grandma’s Hometown cold-pressed rapeseed oil
Step 4
Fry the egg until golden on both sides, then cut into small pieces using a spatula
Step 5
Pour in the required amount of hot water, add taro and fish eggs to the pot, cover, and cook over medium heat for 5 minutes
Step 6
Sprinkle salt, white pepper, shepherd’s purse, mix well, and serve
Step 7
Delicious and fragrant, a nutritious fresh soup loved in spring
