Seasoning: soy sauce 30g, salt 15g, sugar 10g, monosodium glutamate 6g, fennel seed 5g, star anise 5g, pepper 5g, onion 20g, ginger 10g and spiced powder 5g.

Features of spiced dried bean curd: simple operation and economical benefits.

The practice of spiced dried bean curd:

1. Fold the dried bean curd into a rectangle, bind every two pieces together, and put them into a 2500g clean water pot.

2. Add the above seasoning, bring it to a boil with strong fire, cook it thoroughly with slow fire, take it out and let it cool.