20 eggs, 20 tofu skewers.

Thousand pieces of tofu skin 500g star anise 10

Fennel 2 tbsp Zanthoxylum bungeanum 1 tbsp.

Cumin powder, 2 pieces of rock sugar.

Dried Chili 1 tablespoon soy sauce (delicious).

Proper amount of salt

Steps of marinating eggs and marinating bean skin with salt water

1.？ Peel the eggs after they are cooked (the fresh eggs I use are not easy to peel, so I can put them in the refrigerator for a few days before cooking, which will make them easy to peel). Cut two holes in it to make it taste better. Put them in the pot and pour water to avoid eggs. Illicium verum, fennel, prickly ash and dried chilli are put into a material bag and put into a pot together with rock sugar. Add soy sauce and cook over high heat.

2.？ Soy sauce tastes fresh, and ordinary soy sauce can't replace it, but it doesn't taste as good as this.

3.？ At the same time, put the tofu skewers in the pot and cook until they are soft.

4.？ Cut the bean skin into strips and tie it into knots.

5.？ After the water is boiled, add the cooked tofu skewers and bean skins.

6.？ Boil over high heat for 15 minutes, then add cumin powder and turn to low heat. Cumin is the key to taste improvement. According to personal taste, the more cumin, the better.

7.？ The longer it takes to cook on a small fire, the better it tastes. Just add some salt before cooking.