First, we soak the yuba in warm water until soft, and then cut it into 3cm long sections. Prepare some lettuce for the bottom of the bowl. Prepare some soaked vermicelli and fungus

. Beat an egg in a bowl and add cornstarch to make a paste, then squeeze out the water from the yuba. Coat each yuba evenly with egg batter. Prepare a small bowl and put a spoonful of bean paste into it. Red Jiujiu hot pot ingredients, one spoonful of oil, stir evenly and set aside.

Burn the oil in the pot. When the oil temperature reaches 70% hot, we add the yuba. Stir quickly and fry until lightly browned. Take it out and do not let the yuba stick together. Do not fry the yuba for too long. As long as the skin turns yellow, you can remove it.

Pour oil into the pot and add onion, ginger and garlic. After stir-frying until the aroma comes out, add the sauce prepared before and continue stir-frying until the red oil comes out. Add appropriate amount of water. Start adding seasonings. Add a spoonful of salt, a spoonful of chicken essence, a spoonful of sugar and light soy sauce, and add pepper.

Add the vermicelli and fungus prepared previously. After cooking, remove from the bottom and add the yuba.

When the yuba has absorbed the soup, pour the soup and yuba into the bowl. Then heat the pan and heat the oil again. Sprinkle the chopped green onions, minced garlic, Sichuan peppercorns, dried chili segments and chili noodles prepared previously on the yuba. When the oil in the pot is smoking, we pour the oil on the yuba.

Choke and sprinkle in coriander. This spicy and delicious hot pot yuba dish is ready.

Do it quickly! Guaranteed to be delicious.