1. Pour the pepper, star anise, cinnamon, bay leaves and ginger slices in a stainless steel pot, add water to a boil, and cook for five minutes. Then cut the tofu skin in half and roll it up and cut into filaments.
2. Prepare round green onions or small hair green onions and coriander.
3. Cut the shallots and coriander into shreds and sections respectively. Mix in the bowl with extremely fresh, oil-consuming, sugar and monosodium glutamate.
4. After five minutes, remove the seasoning from the pot with a strainer, put the shredded tofu in the pot and cook for three minutes, remove it and cool it with cold water.
5. Heat the wok, pour a little oil, wait for it to heat up, add the prepared soup, turn off the heat and place it on the shredded tofu, put the scallions and coriander on the plate, mix thoroughly, and finish.
Tips:1. Put ginger slices when boiling water, I forgot to write in the auxiliary materials.
2. If you like spicy food, you can also put a spoonful of chili oil.
