material

North tofu (old tofu) 1 block

Bajiao No.2 capsule

5 pepper

Cinnamomum cassia 1 segment

Dried Chili 1-2 strips

3 slices of ginger

1 tablespoon soy sauce

A little rock sugar

Clear water or broth is about 300ml.

Proper amount of salt

The practice of curing tofu

Wash tofu with clear water and cut into thick slices of about 1cm. Absorb the moisture on the surface of tofu with a kitchen paper towel, fry it in an oil pan with an oil temperature of 140~ 150℃ until golden brown, and take it out for later use ~

Note: Tofu contains moisture, even if the surface moisture is absorbed by kitchen paper towels, a small amount of oil explosion will occur, so please pay attention to safety when operating ~

Add a little salad oil to the wok ~ Put ginger slices, star anise, cinnamon, pepper and dried pepper into the wok and stir-fry for a while ~ Add soy sauce to cook immediately after smelling the fragrance ~ Then add water or broth to boil, add rock sugar to boil and melt ~ Try the taste of marinade at this time, and season with a little salt if it is not salty enough ~ Add fried tofu and cover the lid.

Don't take it out after marinating, pour the marinade into a clean container, let it cool, and then cut it into the shape you want ~ after cutting, pour in the right amount of raw juice to eat ~

If you want to eat hot food, it is recommended to soak the juice in the microwave for 30 seconds ~

skill

It's best to make this dish with strong tofu or board tofu, so it's not fragile. After the north tofu is fried, a small hole will be formed in the middle of the tofu because of the evaporation of water, so it is very easy to absorb the taste of the soup when it is pickled again ~