1. First pick the shoots and leaves of the purple back vegetable and wash them for later use.
2. Pour an appropriate amount of water into the pot and bring the ginger to a boil.
3. Add the fish-wrapped eggs and boil until they rise.
4. Add the right amount of olives, pour the seaweed and cook together.
5. Cook until the seaweed is soft and rotten.
6. Add a little salt, pepper, and chicken essence to turn off the heat.
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