1, Inner Mongolia fresh milk tofu, milk tofu cut into pieces.

2, the eggs are scattered, and the milk tofu is wrapped in egg liquid.

3. After wrapping the finished liquid, stick the flour evenly in the dry flour.

4, all wrapped up and set aside.

5. Deep-fry milk tofu with small mustard seeds from grandma's hometown of Arowana.

6. Heat the oil to 60% heat, add milk tofu, fry until golden, and remove.

7. Heat the oil again and fry it again.

8. Remove the drained oil, leave a little base oil in the pot, heat it on medium heat, and add appropriate amount of sugar.

9. Stir constantly with a spoon, so that the sugar is heated evenly. Stir-fry until the sugar is light yellow. When the foam gets bigger, leave the pot end away from the fire mouth, so that the foam becomes smaller and the color deepens. Scoop up the sugar juice with a spoon and pour it down to form a line. At this time, the fried milk tofu is quickly turned over in the pot, so that the sugar juice is evenly wrapped in the milk tofu.