Ingredients: 2 pieces of bean curd skin, carrot 1 root, Flammulina velutipes 200g, coriander 1 root, 2 tablespoons of Chili oil, 5g of salt, chicken essence 10g, soy sauce 1 spoon and half a spoonful of vinegar.
1, the tofu skin is neatly stacked and shredded for use.
2. Cut carrots into shreds for later use.
3. Cut the root of Flammulina velutipes and take it apart for later use.
4. Boil water in the pot, bring it to a boil, add tofu skin, Flammulina velutipes and shredded carrots, boil it again, and take it out of the pot. Drainage.
5. Put into the pot, sprinkle with salt, chicken essence, Chili oil and soy sauce and mix well.
6. Sprinkle a few coriander leaves, stir and decorate, and you can set the plate.