1. Material: 500g of oily tofu and 200g of broth (chicken soup) 200g( 10/0 bowl of soup). Accessories: 50g of mushrooms, 50g of winter bamboo shoots, 50g of rape, 50g of soy sauce, a little salt 10g, a little pepper, aniseed, coriander, monosodium glutamate, pepper, onion ginger, dried pepper and sesame oil.

2. Cut the oily tofu (fried chunks of tofu) into filaments about 5 cm long, and the mushrooms, winter bamboo shoots and rape are also cut into filaments of the same length; Cut onion into sections; Sliced ginger; Dried peppers are divided into two sections.

3. Scoop the broth into a pot and boil it. Wrap the pepper and aniseed in gauze and put them into the soup. Then add the shredded bean curd, onion, ginger, dried pepper and salt into the soup and cook it on low heat for 10 minute. When the shredded tofu becomes soft, add shredded mushrooms, shredded winter bamboo shoots and shredded rape.

4. When eating, take 10 bowl, add soy sauce, monosodium glutamate, pepper, coriander and sesame oil respectively, and divide the cooked soup into bowls.