Step 1: Dry yuba is soaked in warm water in advance, preferably without hard core.
Step 2: Cut the yuba into inches with an oblique knife.
Step 3: Prepare flour and starch 1: 1 in a bowl, and add a little salt base to taste.
Step 4: Add water to make it look like yogurt and let it stand for a few minutes.
Step 5: Add Zanthoxylum bungeanum into the wok, dry-bake with low fire to change color, and air-cool after fragrance.
Step 6: Put it on the chopping board and roll it into powder.
Step 7: Add salt, mix well, and put it in a seasoning tray for later use.
Step 8: The batter is very delicate after standing and stirring again, and some yuba is added.
Step 9: Heat oil in the wok, put the yuba one by one, just put it in, don't turn it over, wait until it is golden, then turn it over.
Step 10: fry until golden and crisp, and take it out.
Step 11: Serve with salt and pepper noodles.