Dry-clean the flowers, add salt, chicken essence, soy sauce, soy sauce, tsaoko, fragrant leaves, fermented milk and dried flowers to the pot. Bring the fire to a boil and turn it to a low heat for about 20 minutes, then you can eat.

1, wash the dried tofu, blanch for one minute to dry or dry.

2. Take a piece of dried tofu, place a bamboo stick for barbecue along the upper and lower sides, cut the vertical knife first, don't cut it off, and cut it to two-thirds of the thickness of dried tofu, that is, the position of the bamboo stick. After cutting, turn over and cut the oblique knife, and also cut it to two thirds.

3. After cutting, air dry the opened dried tofu 1 hour, which can be spread with bamboo sticks or put in a leaky basket to dry.

4, from the oil pan, put the dried tofu after the oil is hot, fry until both sides are golden, remove and drain, and then use kitchen paper to absorb excess oil.

5. Fill the pot with water. After the water is boiled, add all the ingredients, add some salt, soy sauce and soy sauce.

6. Add the dried tofu, boil it again, then turn to low fire for about 20 minutes, and soak the original soup for more than 2 hours. The longer it takes, the more delicious it will be.