1. Ingredients: 2 tablespoons of sweet potato flour, 100g of kelp, 100g of tofu skin, 1 free-range egg, 1 tablespoon of salt, 1 tablespoon of lard, 1 tablespoon of black pepper, 1 tablespoon of chicken essence, 1 light soy sauce spoon.

2. First prepare the egg liquid, tofu skin and kelp shreds.

3. Pour boiling water into the pot, add shredded kelp, add one tablespoon of lard, one tablespoon of light soy sauce, one spoon of salt, and one spoon of black pepper and bring to a boil over high heat.

4. Add the processed tofu skin and continue to boil over high heat.

5. Put two tablespoons of sweet potato flour in a bowl, add water, stir well, pour into the pot and bring to a boil over high heat.

6. Pour the egg liquid into the soup evenly and thinly, then add the shepherd's purse leaves, finally add a spoonful of chicken essence, stir well and serve.