Slice the bread into thin slices, fry it in a pan until it is golden yellow, scoop it up, lift the crispy side, hollow out the middle, then add seasonings carefully prepared by chicken liver, chicken kidney, chicken, peas, potatoes, carrots, sweet potato powder, cuttlefish and shrimp, boil it in the broth, then dip some milk in it, and then dip the bread surface with sauce, thus becoming a famous coffin.

Practice 2:

1. First, fry thick slices of toast until golden brown, then pick it up, hollow it out, add chicken, peas, radish and cuttlefish to cook in the broth, thicken it with some milk, and then cover the toast with a lid to make a delicious coffin plate.

There were materials such as chicken liver in the early days, but now most of them are no longer used. Hualien has another improved coffin board. The stuffing is changed to fried meat or other vegetables and eaten by hand.

I haven't tried this dish yet, but I hope the information I collected from the "gourmet master" can help you.