2. Bring the sea into a boiling pot and cook it, then cut it into shreds; Blanch the mushrooms in boiling water and cut them into thin slices; Shred tofu skin and tear large pieces of vegetables for later use.
3. Put the casserole on a small fire, pour in the bone soup, and add kelp, mushrooms and tofu skin after boiling.
4. Take the grey surface, throw it away and put it in the basin. After the dough is turned over, add vegetables, take it out and put it into a casserole. Add the chafing dish, sprinkle with sesame seeds, walnuts and peanuts, add salt, chicken essence and monosodium glutamate, and finally sprinkle with chopped green onion and coriander.