Chicken soup and tofu skewers are the special snacks in Changchun. The founder is Han Zaifa. The materials are chicken skeleton and dried bean curd (also called dried bean curd or bean skin in some places). )

First, cut the dried tofu into square pieces about 3 inches wide and 4 inches long. Then roll it into a roll with a width of 1 finger and string it with a toothpick. A toothpick can string three or four. String as much as you can eat. I can't solve the problem without eating 30 strings by myself.

^_^

Let's clean the chicken skeleton first and cut it into large pieces (I bought the whole chicken skeleton, which is easier to put after cutting). Put cold water into the pot and change the water when it boils. Add hot water and simmer for 3-5 minutes, then cover and simmer for about 15 minutes. Stew the skewered tofu skewers in chicken soup for more than 20 minutes (the longer the time, the better, and the more delicious the tofu is. ) Be sure to heat the water when adding water.

Take out a toothpick when eating, brush a little Chili sauce on tofu skewers and put it in a bowl, and put a little coriander powder (be sure to add it. If you don't eat coriander, you can put less there, no matter where he is. ) and garlic juice (add a little water after mashing garlic and leave it for 10 minute), vinegar (just put a little less) and pepper. Finally, you can eat it with chicken soup.