1. Add a little five-spice powder to the right amount of salt, mix well, pour in a little water, stir well and set aside. Cut the onion into small pieces, slice the onion, ginger, and garlic.
2. Put the tofu skin in warm water and let it cool. Take a sheet of tofu skin and smear a layer of five-spice powder on top of the sauce, then spread a sheet of tofu skin, and then apply a layer of juice, and so on, stack 5 neatly made tofu skins.
3. Roll up from one side, do not roll too tight, not easy to taste, and do not roll too loose and easy to loose.
4. The rolled tofu skin is tied with cotton thread to make it not loose.
5. It is best to put a little oil in a pan and fry the bean curd roll until the surface is slightly yellow. You can press it repeatedly with a spatula. Take it out for later use.
6. Pour a little oil into the pot, add green onion, ginger, garlic, and onion to fry until fragrant, then add star anise, pepper, bay leaves, and dried red pepper and fry until fragrant.
7. Pour in a small pot of water, add salt, soy sauce, sugar, cooking wine, and five-spice powder to boil.
8. Add the fried chicken, turn to medium-low heat and simmer for about 20 minutes. If the broth has not been under the vegetarian chicken, turn it a few times in the middle.
9. Turn off the fire. Soak for more than half an hour. Or move the soup with the vegetarian chicken to another container for soaking.
10. Take out the diced pieces and put them on a plate, and pour in a little juice.
Tips:You can add some dark soy sauce to the heavy-colored braised soup.
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