1. Remove the old roots from the enoki mushrooms, and cook the shredded kelp in boiling water until 2 minutes.

2. Tofu skin shredded, shredded kelp cut into sections. Spare ribs cut into sections.

3. Stir frying pan oil and shallots into the tofu skin and kelp stir-fry for a few moments off the heat.

4. Spare ribs cook for 20 minutes, then put the kelp, add the right amount of water.

5. Add fresh chili powder.

6. Add salt and cook for 3 minutes.

7. Add enoki mushrooms and tofu skin and continue to cook for 3 minutes.

8. Add appropriate amount of chicken essence.

9. Sprinkle cilantro and turn off the heat.