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Next to clean the chicken bones, the longer the tofu the more flavorful. Put the skewered tofu into the chicken broth and simmer on low heat for 20 minutes or more (the longer the better.) Then roll them into 1-finger wide rolls and skewer them with toothpicks. The ingredients are chicken bones and dried tofu (some places call it dried bean curd or bean skin). You can eat as much as you can skewer. When the water boils, replace the water. Add hot water and cook on high heat for 3-5 minutes, then simmer on low heat with the lid on for about 15 minutes. I can't solve the problem without 30 skewers if I'm eating by myself. Cold water in the pot, cut into pieces is better to put), and then cut into large pieces (I bought the bones of the whole chicken, a toothpick about 3 to 4 skewers can be, the tofu skewers brushed with a little chili sauce into a bowl, put a little cilantro minced (be sure to add the chicken broth tofu skewers is a special snack in Changchun.)

First of all, cut the dry tofu into square blocks about 3 inches wide and 4 inches long, chopped chili peppers and finally in the pouring of chicken broth can be eaten, vinegar (a little less can be).

Take out the toothpicks when eating.) and garlic juice (garlic crushed with a little water placed for 10 minutes on the line), do not eat cilantro can be less and then put there regardless of his there, the founder called Han in the hair