Five preserved eggs, cut into four pieces and put them on a plate. No meat, garlic, Chili sauce and soy sauce are used. When the pot is hot, add oil, garlic, minced meat, soy sauce, chili and chili sauce in turn until the oil comes out. Sprinkle a layer of sugar on the preserved eggs, pour the ingredients in the pot on the preserved eggs, sprinkle chopped green onion to mix the preserved eggs with tofu, and go to the vegetable market to buy a tender tofu and a dime of chives. Remember that it is not the onion in the north, but the onion in the south. Rinse tofu with cold water after returning home, remove the roots of shallots, wash and cut into small pieces for later use. Then cut the preserved eggs into cubes, pour a little oil into the pot, add tofu, stir-fry over low heat, pour in diced preserved eggs, add a little salt and chicken essence, mix well gently, cut shallots into chopped green onions with a knife, sprinkle them evenly on tofu and preserved eggs, and then take out the pot. A delicious preserved egg mixed with tofu is finished.