1) Boil anchovy and yellow bean soup for half an hour
2) Cut silken tofu into rectangles
3) Prepare the fishballs and the Tao Kwa
4) When the soup has boiled, strain out the anchovies and yellow beans
5) put the fishballs into the soup first, followed by the Tao Kwa then the Tofu.
6) When the fishballs float to the top, the soup is cooked and turn off the fire.
7) Add a little salt and pepper for taste.
8) Serve with spring onions for garnish.