1, raw materials: preserved egg 150g, tofu (south) 300g, fresh chicken soup 600g, Chinese cabbage 50g, dried shrimp 10g, onion 5g, ginger 15g, garlic 10g, salt 4g.

2. Cut tofu, vegetables and preserved eggs into strips.

3. Put the onion (shredded), ginger (shredded) and garlic (sliced) into the pot, and add fresh chicken soup to boil.

4. Add tofu strips and add salt to burn thoroughly.

5, then add preserved eggs, boil over low heat, and skim off the floating foam.

6. Finally, add vegetables and cook until cooked, scoop them into a bowl, and add monosodium glutamate, sesame oil and shrimp skin.

7, preserved egg tofu soup is ready!