Ingredients: tofu skin 10 block, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of cloves, appropriate amount of kaempferia kaempferia, 5 peppers, and onion 1 piece.

Exercise:?

1. Mix a bowl of concentrated sugar water, brush both sides of the bean curd skin with a brush, and then fold it into strips with a width of 10cm for later use. Pour oil in a non-stick pan (twice the amount of ordinary cooking) and fry both sides of tofu skin.

2. Pour a little oil into the pot, put the cloves, kaempferia kaempferia and shallots together, and stir-fry for fragrance.

3, pour in the right amount of cooking wine, soy sauce, use the remaining sugar water, add some water, and cook slowly over medium heat.

4. When the soup is cooked to 10 minutes, you can add some sugar according to your personal taste, add sesame oil to the sauce (this dish is a little sweeter and more delicious), put the whole onion in, adjust the taste and put the fried tofu skin in the pot. Cook for a while.

5. Take out the bean curd skin, pick out the seasoning in the leftover soup, add starch and cook until it is sticky, and pour it on the bean curd skin.

6, cool, just cut a plate at any time when you want to eat.