2. Take a piece of dried bean curd. First, cut it with a vertical knife at an interval of 3-5 cm. Do not cut it. Cut it to 2/3 of the thickness of dried bean curd. Turn it over and cut a 30-degree oblique knife, which is also cut to 2/3 thickness, so don't cut it. After cutting, it will look like the picture.
3. Cut the dried beancurd and let it dry slightly for a while. (The traditional practice is to open bamboo sticks to dry them.) Put them in an oil pan and fry them until they are golden. Use chopsticks to feel that the dried bean curd is hard and you can take it out. Pictured
4. Just pour the oil out of the pan that fried the dried bean curd, add a bowl of water or bean sprout soup, add ginger, sugar, soy sauce and star anise. If you don't strictly abstain from alcohol, you can put 1 tablespoon of rice wine for cooking, and the alcohol will evaporate after heating. Open fire, add the fried dried bean curd, boil over high fire, turn to low fire for 20-30 minutes, and then collect the juice over high fire. When eating, sprinkle with a little sesame oil and dried marinated bean juice.
As for the tips of cutting, some children's shoes are not sure about the cutter. You can put a toothpick on the top and bottom of the dried bean curd before cutting, so that the knife will stop when it touches the toothpick, and you are not afraid of cutting it off.
Recipe tips:
The dried white beans used here are not seasoned, and some of them are salty, so pay attention when buying them ~