2. Put the stinky fermented bean curd together with the soup into a small dish (you can add a little water).

3. Add Chili oil, sesame sauce, coriander, etc.

4. After the oil is hot, add the white bean curd and fry it.

5, the frying is slightly up, the two sides are slightly yellow, and the oil is removed.

6. Stir-fried white tofu can be enjoyed with seasoning.

There are regional differences in the way of making and eating in China and other parts of the world, and their tastes are quite different, but they all have the characteristics of "smelly but not fresh". Changsha stinky tofu is quite famous, as are Nanjing, Taiwan Province, Zhejiang, Shanghai, Beijing, Wuhan and Yulin.

Most of the streets in Tianjin are stinky tofu from Nanjing, which is fried into golden yellow and gray tofu blocks, and the smell is very weak. Most of the stinky tofu in the southern streets is "Changsha stinky tofu", but the production methods are different. It's fried in iron plate, not empty, light yellow.