Steps for making Tomato, Egg, and Sheet Jelly Soup：Blanch the tomatoes in boiling water for one minute, peel them, and cut them into small pieces. Wash the baby bok choy and the eggs. Cut the prepared sheet jelly into strips. Heat oil in a pot, add the tomatoes, and stir-fry until they break down into a sauce. Add water and bring to a boil. Once the water boils, add the sheet jelly. Crack in the duck eggs, add the greens, and cook. Once cooked, season with salt and light soy sauce, then ladle out and serve.