1. Two preserved eggs, knock off the skin (outermost layer), rinse with water
2. Two pieces of tofu, cleaned
3. Take a steamer, put an appropriate amount of water, put in preserved eggs, steam and add tofu, steam for 5-8 minutes on high heat
4. After turning off the heat, take out the tofu and place it on the plate with a knife to make a few rough strokes to taste
5. Rinse the Songhua eggs with cold water to cool down, peel off the eggshell, cut the egg meat into small cubes, and place them evenly on the cut tofu
6. Ginger and garlic mince or shredded or sliced
7. Put vegetable oil in the pot to heat, add the chopped ginger and garlic until fragrant
8. Take a small bowl, add salt, sugar, light soy sauce, vinegar, and chopped chili to make a flavored sauce. This step can be adjusted in advance. The seasoning can also be added according to personal preference.
9. Pour the prepared sauce into the pot in the first step, mix well and turn off the heat
10. Pour the cooked sauce on the preserved egg tofu and serve
