1. Prepare materials.
2. Cut the old tofu into half-centimeter square pieces, mince the tempeh, chop the white garlic into minced garlic, chop the enoki mushrooms into small cubes, chop the dried tangerine peel, and chop the chicken bones.
3. Add water to the pot, add half a teaspoon of salt to the tofu to remove the gypsum flavor, and cool the blanched tofu to make the tofu more chewy.
4. Pour the right 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.
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