Ingredients: dried yuba, spicy hot pot bottom material, Pixian bean paste, salt, chicken essence, soy sauce, eggs, starch, bean sprouts, tremella, rape.

Steps:

1, be sure to soak yuba in cold water. If you want to soak yuba, you'd better put it in the freezer. The soaking time is just one night.

2. Cut the yuba into small pieces with a length of 3-4cm, then squeeze out the moisture on the surface of the yuba, beat an egg in the squeezed yuba, add two spoonfuls of corn starch, and stir evenly to make the surface of each yuba hang pulp.

Add more cooking oil to the pot, and the oil temperature is about 50% hot. Stir-fry the starched yuba in a pot until it is solidified, and then break it up with a spoon. After frying until golden brown, remove the oil control.

4. Leave the bottom oil in the pot. When the oil is hot, add chopped green onion, Pixian bean paste and spicy hot pot bottom material, stir-fry slowly with low fire, stir-fry the hot pot bottom material until fragrant, stir-fry red oil, then add boiling water, and then add salt, soy sauce and chicken essence to taste.

5. After the fire boils, turn to medium heat for 3 minutes, then use a spoon to remove the slag, and then add your favorite side dishes, such as tremella, fungus, rape and bean sprouts. Boil the side dishes until they are cut off, then take them out and put them at the bottom of the basin.

6. Then cook the fried yuba for more than ten seconds to let the yuba absorb the soup.

7. Finally, pour the yuba into the basin together with the soup, and sprinkle with chopped green onion, minced garlic, pepper segments and white sesame seeds. Finally, pour in hot oil to stimulate the fragrance, sprinkle with coriander segments and serve.