1, first prepare a proper amount of dried yuba, and break the prepared dried yuba into segments. Don't make the yuba too long, just 5 cm long, and then put the broken yuba in a big bowl for later use.

2, use warm water to soak the yuba, the temperature is preferably around 40 degrees, this temperature is the most suitable, which can make the yuba better heated evenly. Soak in 15 minutes or so, and all the inside and outside of the yuba will be soaked soft and uniform, and there will be no hard core phenomenon at all.

3. When the yuba is soaked, we have to cover it with a lid to keep it in a constant temperature environment. When the soaking time is half, we should open the lid and stir the yuba to ensure that both sides of the yuba are soaked, then cover it and soak it.

4. Prepare a pot of clean water. When the water is boiled by a big fire, add the prepared yuba into the boiling water, blanch it for half a minute, and take it out, so as to remove the beany smell from the yuba.

5. Add appropriate amount of minced garlic, millet pepper rings, and some onion and coriander segments. Then add a spoonful of salt, a little chicken essence, half a spoonful of sugar, a spoonful of soy sauce, a spoonful of sesame oil, and finally add some Chili oil and mix well, let the yuba marinate for 10 minute, and serve.