Material: 500g of dried bean curd,

Seasoning: 3 g of star anise, 20 g of pepper, 50 g of soy sauce, 2 g of salt, 2 g of pepper, 5-spice powder 10 g, cinnamon 10 g, 50 g of yellow wine, 30 g of sugar, 25 g of monosodium glutamate 1 g of ginger, and peanut oil 10.

working methods

1. Put1500g of clean water into aluminum pot and boil it. Add refined salt, monosodium glutamate, Shaoxing wine, pepper, sugar15g, soy sauce, ginger slices, pepper, cinnamon, star anise and spiced powder, and then boil over low heat until slightly boiling.

2. Heat a wok with high fire, scoop in 10g peanut oil and 15g white sugar, stir-fry until the sugar bubbles, then bubble, and when it turns from crimson to purple, pour in a little boiling water, and then pour it into the marinated soup.

3. Cut the dried bean curd diagonally into four triangular pieces;

4. Put the wok on a big fire, pour in peanut oil and burn it to 180℃, then sprinkle with dried triangular tofu pieces, fry until it is light red, and drain the oil;

5. Cook in the marinated soup for 30 minutes, soak in the original soup, and eat after cooling.