material

400g of old tofu, 300ml of peanut oil, cinnamon leaf 1 slice, cinnamon 1 slice, fennel 1 slice, onion 1 slice, rolled into knots, 4 slices of ginger, 3 tablespoons of salt 1 teaspoon, and sugar/teaspoon.

working methods

1. Cut the tofu into 5 cm long cubes and drain the water with a paper towel.

2. Preheat the wok with medium heat. Pour in peanut oil, heat it to 70%, add tofu blocks, fry for 2 minutes on each side until golden brown, about 4 minutes, remove and drain. Repeat the above steps until the tofu is fried.

3. Put cinnamon leaves, cinnamon bark, fennel, onion, ginger, salt, soy sauce, sugar, water and soup in the soup pot. Bring the pot to a boil over medium heat, and then cook for 10 minutes to let the flavor of spices boil out. Add tofu, cover, simmer 10 minute, turn off the heat and stew 10 minute. Take it out, dry it, cut it into thick slices, put it on a plate, and pour a little salt water on the tofu.