1. Ingredients: 1 cucumber, 1 carrot, 2 eggs, appropriate amount of salt, 10g onion, 1g thirteen spices.

2. Fry the eggs and set aside for later use. Wash the cucumber and cut into shreds for later use. Dice the carrots and set aside for later use. Cut the onion into dices for later use.

3. Saute the carrots and onions until fragrant.

4. Cut the cucumber into shreds and pour them into the pot together with the eggs.

5. Add a spoonful of soybean paste to water and mix evenly, then pour it into the pot and simmer.

6. Simmer until the soup is dry.

7. Take out of the pot and serve on a plate.