1. Cut the chicken skeleton into small pieces, wash it, soak in clean water for one hour to remove the blood inside, then pour the water away, put the chicken skeleton in the soup pot, add water, green onion and ginger slices, 1 tablespoon of cooking wine, 2 aniseed, pepper About 30 grains, boil on high heat, then turn to low heat and cook for half an hour, turn off the heat and set aside
2. Shredded dried tofu
3. Wash the dried tofu shreds, then let it boil in the water, blanch it, and take it out for later use (this can remove the beany flavor, or you can cook it directly without blanching, it depends on personal preference)
4. Heat oil in a wok, add green onion, ginger, dried red pepper, and pepper to fragrant
5. Then pour the chicken rack soup and the chicken rack pieces into the wok and bring to a boil
6. Dried tofu shreds
7. Add some salt
8. First cook over high heat, turn to low heat and cook for about 10 minutes after the soup turns white
9. Finally, add a little chicken essence to taste, sprinkle with coriander and it can be cooked
