1. Dice the hot cabbage; cut the shallot into small circles for standby.
2. Peel the cooked eggs and cut them at the top 1 / 3.
3. Dig out the yolk and put the canned cabbage and tuna into the egg cup.
5. Put on the plate, put on the shallot, sprinkle some chili powder, wash and cut the tomato and lettuce into small pieces, and put them into the plate for eating.