1. Cut green onion into sections and slice ginger Cut the tofu into rectangles according to the size you designed. I divided it into two pieces, then rolled up the two pieces from the beginning, and finally wrapped them with cotton thread. Of course, the tighter the better.
2. Change the chicken you bought into a knife. I bought half a chicken, and I only need a chicken skeleton. Tick off the chicken thighs, chicken wings, and breasts and save them for other purposes. Don’t pick the chicken too clean, and eat the skeleton too.
3. Put an appropriate amount of water in the pot, blanch the chicken skeleton, and then remove it for use.
4. Put clear water in a pot, add pepper, aniseed, green onion, ginger, and soy sauce to a boil.
5. Put the chicken skeleton in the brine, add salt, cook for half an hour on medium heat, remove the chicken skeleton, and set aside to control water for later use.
6. Add tofu rolls in the brine, cook for half an hour to an hour, remove the water when the water is almost dried.
7. Brush the pot, wipe it dry, and put tin foil on the bottom of the pot. Sprinkle white sugar, brown sugar, millet, rice (appropriate amount, I grabbed some with my hand), tea leaves on the tin foil.
8. Put tofu rolls and chicken skeleton on the curtain on the top of the pot. Leave a gap in the middle. Cover the pot, heat for five minutes after smoking, turn off the heat, wait until the smoke disappears slowly, then open the lid to see how the smoke is. If it is not the color you want, you can repeat it several times until you are satisfied . The middle can be flipped once to make the top and bottom even.
Tips:Salt should be added according to the amount of ingredients, not too much, because in the end the soup is dried up, and if there is a lot of salt, it will be very salty. You have to wait for half to an hour before you smoke it, or the smoky flavor is too great, which is not good for your health.
