1. Cut scallion and ginger; cut tofu into coir raincoat flower knife to make it more convenient to taste.
2. Pour some oil into the pot, put in the dried bean, stir until there is no water, after the surface becomes hard, put it out for use.
3. Heat the oil in the bottom of the pot, stir fry the onion and ginger to give the fragrance.
4. Add 1 piece of cinnamon and 1 octagon, and stir up the fragrance.
5. Pour in 1 spoon of cooking wine.
6. Add another bowl of water and bring to a boil.
7. Boil the water and put in the dried beans.
8. Add 1 spoon soy sauce, proper salt, half spoon chicken essence, half spoon sugar, and season.
9. Simmer on low heat for 15 minutes to taste. Turn to high heat to dry the soup.