1. Raw materials.
2. Chop the ham sausage, fresh edamame, and preserved egg into small pieces.
3. Arrange the salted egg yolk on a cutting board into a puree shape with a knife, and chop a few more.
4. Cut the outer package of the tofu along the four corners with a knife.
5. Mix pepper, MSG, and starch into water starch.
6. Heat the pot, add a small amount of salad oil, then pour the egg yolk paste into a low fire and stir fry until a lot of foam (continuously stir fry, the foam will become more and more. It starts to be very small, and slowly there are many thumb-sized bubbles) , Add half a bowl of broth (or water) to a boil.
7. Pour the lactone tofu, add appropriate amount of salt, and crush the tofu with a frying spoon. Bring to a boil on medium heat for 3 minutes.
8. Add ham sausage, edamame, and preserved egg to a boil in turn; pour in the mixed water and starch.
Tips:Features: Both soup and vegetables, salty and delicious, suitable for all ages.
Misunderstanding of operation: The salted egg yolk is not cooked and fried, and there is no crab powder flavor (this step is very critical).
