1. Wash soybeans and soak them overnight.

2. Fresh broad beans should be peeled off from the bean rice, and a layer of seed coat outside the bean rice should also be peeled off, leaving the watercress for later use.

3. Pick up the soybeans, wash them, put them in a soymilk machine or a food processor, add some water and break them into soymilk.

4. Boil the soybean milk together with the bean dregs in the pot, then turn to low heat and cook for another ten minutes. When cooking bean dregs, skim off the foam from time to time, mix the watercress with the cooked bean dregs and cook for five to ten minutes.

5. Season with salt, pepper and monosodium glutamate.

6. You can also beat an egg flower and stir it.