1. Wash the ground vegetables and red dates with clear water respectively.

2. Put the ground vegetables, red dates and rock sugar into the soup pot.

3. Fill the soup pot with water and add about one gram of salt.

4. Cook the eggs and shell them.

5. Peel the boiled eggs and put them into the soup pot, boil them on medium heat, simmer for 20 minutes on medium and small heat, and turn off the heat.

6. Leave it overnight, let the eggs soak out the full flavor, and cook it the next day.