main seasoning: minced garlic (it is better to use mashed garlic, because mashed garlic is more delicious than chopped garlic), minced coriander, salt, monosodium glutamate, sugar, vinegar, chopped green onion, soy sauce (not too much, only light yellow in color), pepper, ginger and sesame oil.

The specific production method is as follows:

1) If you are in business, boil the water, add salt, monosodium glutamate, ginger, sugar (a little) and soy sauce (a little) to taste it, and put it in a small aluminum pot. (If you want to make it stubborn, add some starch, rinse the starch with water, and then pour the water starch after it tastes good. Put the fried dried fruit in a bowl and pour the juice, sprinkle with chopped green onion, garlic paste and coriander, and add old vinegar and sesame oil.

2) If you are a household cook, just boil a small bowl of water and make it according to the above method. If it's simple, you don't need to boil juice, just put the above seasoning in a small bowl and add a little Laoganma.

3) Cold preserved eggs and preserved egg tofu are made as above, with a little broken flowers.

Supplementary reading:

Changsha stinky tofu is a traditional specialty in Changsha, Hunan Province, and Changsha locals also call it stinky dried fruit. Black in color, tender in the outside, fresh and spicy. Crispy but not sticky, tender but not greasy, smelling the stench at first sight, and smelling the fragrance at first sight.