500 grams of dried white tofu, 10 grams of sesame oil, 50 grams of soy sauce, 2 grams of salt, 1.5 grams of MSG, 6 grams of aniseed, 5 grams of Sichuan peppercorns, 5 grams of five-spice powder, 10 grams of green onions, and ginger cubes 5 grams.

Put an appropriate amount of water, soy sauce, salt, scallions, ginger and five spice bags into the pot over high heat, bring to a boil, cook for about 30 minutes, beat into a stew, then put in and tie them up of dried tofu, bring to a boil, then simmer over low heat, stew until the soup thickens, add MSG and mix well, when the juice has penetrated into the inside of the dried tofu, take out the spice bag (reuse it next time), fish out the dried tofu, Apply sesame oil, change the knife and code plate and serve.