Raw materials: one sheet of dried tofu (about 300g), one chicken skeleton, green onion, ginger, cilantro, each appropriate amount

Seasoning: 1 big seasoning, 1 slice of spices, 1 tbsp cooking wine, 1 tsp salt, 1 tsp chicken broth extract, pepper, chili sauce, each appropriate amount

1. Dry tofu cut into cubes of length and width of about 6 cm in size, rolled up and threaded with a toothpick to form a small skewer, each skewer of about 4-5 pieces;

2. -5;

2. chicken skeleton after washing, cut into large pieces, green onion, ginger cut into large sections;

3. pot pour 800ml of water, cold water into the chicken rack, green onion, ginger, daikon, sesame seeds, cooking wine, turn on high heat;

4. to the soup boiled, go to the surface of the impurities and floating minerals, turn to medium heat;

5. put a good dressed Dry tofu skewers, add salt and other seasoning, simmer for about 20 minutes can be removed from the pot.

6. When serving, add cilantro, pepper and chili sauce to taste.

Hua Niu nagging: snack practice

Cooking soup spices do not add too much, otherwise it will cover the fresh flavor of the chicken soup itself.

Can be appropriate to put some chicken essence to enhance the fresh flavor, but do not add too much.