标准版上汤豆苗还得准备高汤，麻烦。我们的简化版方便易做不难吃，除非你不爱吃皮蛋和肉菜一起炖的汤，那可没辙啦。
皮蛋清热，豆苗即豌豆苗，含有人体所需多种氨基酸，清香嫩脆的无公害绿色蔬菜。瘦肉片能使汤呈乳白色，增加汤的营养。姜片能解皮蛋寒性。有上火的人可喝这汤。
做一人份的饭时，瘦肉多加点，便是一锅搞定，有素有荤又有汤，省事。
| 豆苗 | 200g |
| 皮蛋 | 一个 |
| 瘦肉 | 少量，约50g |
| 姜 | 少量，约10g |
1. 豆苗洗净，皮蛋一个切八小块，瘦肉切4-6片。若干小块姜片备用。 Have the pea sprouts washed clean; cut the preserved egg into eight small pieces; slice pork meat into 4-6 pieces; prepare 4-6 pieces of ginger.
2. 锅热后把火调小再倒入食用油，放入姜片炒10秒左右，再放入豆苗炒20秒左右。倒入开水，没过豆苗，盖上锅盖。 Pour a little cooking oil into the hot and dry wok. Add in the ginger pieces and fry for 10 seconds; put in the pea sprouts and stir-fry for around 20 seconds. Pour in about 500 ml boiled water. Cover the wok.
3. 水开后倒入皮蛋与瘦肉，焖煮约5分钟。开盖后往奶白色汤里加入盐(1/2茶匙), 糖(1茶匙), 鸡精(1/3)。即可食用。 When the soup gets boiled, add in preserved egg pieces and pork meat. Braise it for 5 minutes until the soup turns milky white. Spray in salt(1/2 teaspoon), sugar(1 teaspoon) and chicken essence powder(1/3). Done.
不喜欢豆苗的豆味儿的，可以把豆苗放开水里煮十秒左右快速捞起。然后放入用皮蛋瘦肉煮好的汤里。超市有卖成品的高汤包，也可以用汤包来做。