Exercise:
1. Shrimp shall be soaked in warm water in advance 1 hour. Cut fresh tofu into small pieces for later use. Shred tender leaves of Chinese cabbage for later use. Beat the eggs one by one. Set aside.
2. Add a small amount of peanut oil (1/2 or 1/3 of the ordinary cooking amount) to the pot, heat the star anise with oil to 70% to 80% heat, and stir-fry the shredded Chinese cabbage for a while (about half a minute).
3. When the shredded cabbage is fried for about half a minute, add the clear soup prepared in advance, and the vernacular is hot water! Then add tofu slices, shrimp, chicken essence and salt, and the next thing is much simpler. Cover the pot and boil, then turn to medium heat and continue to burn for about 10~ 15 minutes. At this time, the tofu soup in the pot is already very thick and milky, then pour the broken egg liquid evenly into the soup and stir slowly.
4. When the egg and bean curd soup is cooked again, turn off the fire immediately. At this time, the plumeria is ripe and can be sprinkled into chopped green onion.