1. Method 1: Boil the water in the pot, add the dried bean skins and blanch them for 5 minutes, then drain them into cold water. Add chili powder, fennel powder, cumin powder, and white sesame seeds in a bowl and mix well. Pour in boiled hot oil, mix well, and set aside to cool. Cut the blanched dried bean skins into shreds, wash and shred the cucumbers, and cut the coriander into sections. Put them together in a basin, add an appropriate amount of salt, extremely fresh flavor, white sugar, rice vinegar, oyster sauce, and chili oil and mix well. .

2. Method 2: To make cold bean curd and parsley, you need to prepare some sesame oil, salt, parsley, and dried bean curd. The dried bean curd is soaked in cold water first, and then the parsley is washed. Cut the bean skin into long strips and cut the parsley into segments. Add an appropriate amount of water to the iron pot, then add a little salt and bring it to a boil. Put the parsley bean skin in and blanch it, take it out, put it in a plate, and add A little salt, drizzle with some sesame oil, and the refreshing cold dried tofu skin is ready

3. Method three: cold shredded chicken tofu skin, prepare coriander, stock, light soy sauce, salt, millet pepper, Minced garlic, ginger, green onions, dried bean curds, chicken breasts, and chives. First put the dried bean curds and chicken inside and cook for a few minutes. After they are cooked, pour them into cold water. Cut the bean curds and chicken into shreds and blanch the beans. When skinning the chicken, put the millet pepper, minced garlic, ginger, green onion, etc. into a bowl, add some light soy sauce, salt, mix well and set aside. Add shredded dried tofu skin and shredded pork into the glass bowl, and pour in the broth. Pour over the cold soup, stir well and sprinkle with some chopped chives and coriander leaves and you are ready to drink.