1. Blanch the chicken and bean skins by placing them in boiling water for a few minutes.2. Once cooked, place them in cool boiling water and let them cool.3. Shred the chicken and bean skins.4. While blanching the chicken and bean skins, prepare the seasonings. Chop the green onion, ginger, garlic powder, millet pepper (like to eat spicy can be chopped, more flavorful; my mother is afraid of spicy, cut section), add salt, make light soy sauce (to ensure the health, do not add monosodium glutamate, do not add chicken essence), and put aside to marinate.5. First, put the shredded bean skins into a glass bowl, and then add the shredded chicken, and then drizzle with broth (bone broth).6. Drizzle with the pre-prepared cold broth.7. Chill and sprinkle with cilantro leaves and scallion froth.

1004 carrots, cucumber with 15g peanuts 10g green onions, ginger with 5g cooking wine, onion oil, chili oil with 5ml salt and sugar with 3g broth with 1000ml step. Put the clear broth (veggie broth) into the pot one by one, add cooking wine, green onion, ginger, salt and sugar, simmer on low heat for 20min. take out the simmered thousand sheets and roll them up with the bamboo curtains (at this time, make sure to use force to roll up the thousand sheets, and roll them up while flattening them with the other hand). Roll up the thousand pieces of bamboo curtains, wrap them in saran wrap, and then tie them with string from the beginning until you have tied the entire sheet of thousand pieces. Place the tied thousand pieces in a pot, add broth and simmer over low heat for 20 minutes. Remove the simmered thousand pieces and steam them in a steamer for 1 hour, remove them to cool and dice them.

Dice the carrots and cucumber, toss with the veggie chicken and peanuts, and drizzle with some chili oil and scallion oil.