Lettuce and Egg Soup

Steps

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1. 1
   Crack the eggs into a bowl, season with a pinch of salt and white pepper powder, then beat well.
   ▶ ≈0:00
2. 2
   Separate the white and green parts of the green onion and cut them.
   ▶ ≈1:24
3. 3
   Remove the core from the iceberg lettuce by tapping it firmly on the board, then tear the leaves into bite-sized pieces.
   ▶ ≈1:45
4. 4
   Heat a pan over medium-high heat and add vegetable oil until hot.
   ▶ ≈2:36
5. 5
   Pour the beaten eggs into the hot oil and scramble to create egg pieces.
   ▶ ≈3:13
6. 6
   Add about 3 cups of chicken stock or water and bring to a boil.
   ▶ ≈3:48
7. 7
   Add the white part of the green onion to the boiling broth, followed by the lettuce leaves.
   ▶ ≈4:13
8. 8
   Stir well and simmer for about 2 minutes, or until the lettuce reaches your desired tenderness.
   ▶ ≈4:35
9. 9
   Taste the soup and adjust salt if needed. Finish with the green part of the green onion and a pinch of white pepper powder, then serve.
   ▶ ≈4:53