Kanto cooking

1. Prepare all the ingredients.

2. Pour 2 bowls of water into the Kanto soup and bring to a boil.

3. Open the back of the shrimp, cut the small sausage with a rice knife, and wash the fish balls, fish, and tofu.

4. Peel off the shell of the boiled egg and add fish balls, fish tofu, and small sausages to the pot. Cook until the fish balls, fish tofu, and small sausages float and bloom.

5. Pour in konjac shreds and cook until the soup is fully absorbed.

6. Finally, add shrimp and curl up to change color, then turn off the engine.