Ingredients: gypsum tofu, milk soup, cooked vegetable oil each1000g, winter bamboo shoot tip100g, cabbage heart 50g, edible alkali10g, and broth 750g.

Cooking method: Peel the tofu, cut it into 6 cm long and 2 cm wide squares, a total of 30 strips, and slice the winter bamboo shoots.

Add 500 grams of boiling water to the pot, add edible alkali to keep it slightly boiling, heat the vegetable oil in the other pot to 70%, fry the tofu strips until golden brown, take them out, soak them in alkaline water for 4 minutes, then remove the alkali with clear water, soak them in alkaline water pot for 5 minutes, and then wash them with clear water. Soak the tofu strips in boiling water again and blanch them in broth twice.

Boil the milk soup in a pot, add winter bamboo shoots, pepper, cooking wine and refined salt, boil, add tofu sticks, Chinese cabbage and monosodium glutamate, and then put them in a soup bowl.