I brined some sliced tenderloins and chucked them into the fridge before I went to work this morning. To make the soup, first fry some diced garlic in a little oil till light brown, add water, rinse meat well and add to soup. Skim well, reduce heat and simmer gently. Add a pinch of organic vegetable stock. Add mustard leaves and a chopped raw salted egg. Eat with meehoon or as it is!
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