1. Add water to the pot to boil, blanch the tofu skin for a while, take it out and let it cool, and drain the water.

2. Cut the bean curd skin into square pieces for later use.

3. Put the sparerib soup in the pot and add a little cold water to boil.

4. Add June fresh soy sauce, cooking wine, sugar, sesame oil and aniseed.

5. Add the bean curd skin, cook it to taste, and remove it and drain it.

6. Put it on a plate after cooling, sprinkle with chopped green onion and serve.

Tips

1 Tofu skin is scalded first to remove its beany smell.

2. It is best to eat this dish immediately after it is finished. If it is left for a long time, the tofu skin will become dry and hard, which will affect the taste.