1. Prepare materials
2. Cut old tofu into half-centimeter square pieces, mince tempeh, mince garlic white into minced garlic, mince enoki mushrooms into small cubes, mince tangerine peel, mince chicken bones
3. Add water to the pot, add half a tablespoon of salt to the tofu to remove the gypsum flavor, and cool the blanched tofu to make the tofu more chewy
4. Pour an appropriate amount of water into the pot and put the chicken bones that have been soaked for six hours. Bring to a boil on high heat, remember not to add salt, and cook for about 20 minutes
5. Pour the cooked chicken broth into the pot, add the tofu, tempeh, tangerine peel, and enoki mushrooms, add 1 bit of minced pepper, and cook for ten minutes
6. After ten minutes, put two tablespoons of salt and a little chopped green onion.
