Seasonings
4 preserved duck eggs (century eggs), peeled and cleaned, 1 block of frozen tofu, 30 g (about 1 oz) peanuts, 15 g (about 1/2 oz) pine nuts, 10 g (about 1/3 oz) goji berries, and a small amount of cilantro leaves.
Seasonings
Salt to taste, 1/2 teaspoon chicken bouillon powder, 750 g (about 3 cups) pork bone broth.
Steps
1. Peel the preserved eggs and cut them into wedges; thaw the frozen tofu and cut it into pieces.
2. Fry the peanuts in hot oil until cooked through, then remove and let cool before peeling the skins; then fry the pine nuts in the oil until fragrant, remove, and drain the excess oil.
3. Bring the pork bone broth to a boil in a pot, then add the century eggs, frozen tofu, goji berries, chicken bouillon, and salt, and cook for 10 minutes.
4. Then sprinkle in peanuts, pine nuts, and cilantro leaves, remove from heat, and serve in bowls.