Street Snack—Chicken Broth Tofu

Soak the chicken bones in cold water for a while, then clean them.

Fresh tofu skewers should be boiled in hot water to clean them (if using dried tofu skewers, soak them overnight).

Cut the green onions and cilantro into sections, slice the ginger, and mash the garlic into a paste, then mix it with a little water until well combined.

Place the chicken carcass bones and tofu skewers into the electric pressure cooker, pour in an appropriate amount of hot water, and add scallions, ginger, bay leaves, fennel seeds, and salt to stew.

Stew for 50 minutes, remove the scallions and ginger, add cumin powder, bring to a boil, and let it briefly absorb the flavor.

Place the tofu skewers into a bowl, add chopped cilantro and minced garlic, and pour in the chicken broth.