Slice tofu, vegetables and preserved eggs; 2.

Put onion (shredded), ginger (shredded) and garlic (sliced) into a pot, and add fresh chicken soup to boil; 3. Add tofu strips, add salt and burn thoroughly; 4.

Add preserved eggs, simmer on low heat, and skim off the floating foam; 5.

Finally, add vegetables and cook until cooked, put them in a bowl, and add monosodium glutamate, sesame oil and dried shrimps.