2. Cut the dried bean curd into filaments.
3. mince garlic, chop shallots and chopped green onions, cut dried peppers into sections with scissors, and do not need pepper seeds.
4, add water to the pot to boil, put the dried tofu into the water, boil the water for 1 minute, and remove the dried tofu. Dried tofu is easier to taste after blanching.
5. After taking out the blanched dried bean curd, immediately put it in cold water for cooling, take it out and rub the water with your hands. After the dried tofu is blanched, it is cooled. Don't omit this step, but cold water and dried tofu are easy to stick together and are not strong to eat.
6. Put the dried pepper segments into a heat-resistant bowl, then add minced garlic and pepper powder, half chopped green onion, and a heat-resistant bowl. It is easy to crack when pouring hot oil. Add oil to the pot and heat it until it smokes. Pour into the seasoning in the bowl and stir-fry the seasoning until fragrant.
7. Add salt, sugar, sesame oil and soy sauce and mix well in a bowl to make the sauce well.
8. Put the dried bean curd into a large bowl, add the prepared seasoning juice, stir it evenly with chopsticks, put it on a plate, sprinkle the remaining half of chopped green onion, and a plate of cold dried bean curd with good color and fragrance will be ready.