1, prepare a few sheets of cleaned tofu skin, and then roll up the tofu skin and cut into thin shreds. This tofu skin is called differently all over the country, some places call it dry tofu, Bai Ye, and Thousand Zhang's, we call it tofu skin on our side.

2, the pot of water boiling, pour the tofu skin to cook. Add a spoonful of salt while cooking, which not only adds some flavor to the tofu skin, but also removes the soybean smell of the tofu skin.

Cook for about 3 minutes, then remove the tofu skins from the water and drain. This way, the tofu skin will be more tender and tasty, and it will not stick together, making it easier to stir.

3, down to prepare the necessary auxiliary vegetables and auxiliary ingredients. Cut some cilantro, then cut a little more garlic and spare, dry red bell pepper cut into small sections.

Pour oil in the pot, after the oil is hot, add onion, ginger and garlic sautéed, then add a piece of hot pot base, a spoonful of bean paste fried red oil, this piece of remember to use a small fire.

Then add water to the pot, the amount of water depends on the amount of tofu skin to add.

When the soup comes to a boil, add the tofu skins and stir, cover the pot and simmer for about 5 minutes.

Because of the hot pot base and bean paste, the pot is more or less salty. This time you can taste the flavor, according to the taste of salty, and then add the right amount of salt into it, turn off the heat and add a spoonful of chicken essence and stir well.

4, stirred directly into a larger pot, above the garlic.

Pour a small amount of oil into the pot and turn off the heat when the oil is hot. Add peppercorns and red bell peppers choking the pot, not too long, to hurry to splash the oil on top of the garlic, and then sprinkle some parsley can be eaten.