First prepare the ingredients, make the stewed soup, then fry and dry the stewed stew, and finally soak it in the soup and let it cool before eating.

How to make braised five-spice dried beans:

1. Put 1500g of water in a small aluminum pot and bring to a boil, add refined salt, monosodium glutamate, Shaoxing wine, pepper, and 15g of white sugar. , soy sauce, ginger slices, Sichuan peppercorns, cinnamon, star anise, five-spice powder, bring to a boil and then use low heat to cook until slightly boiled.

2. Heat the wok over high heat, scoop in 10 grams of peanut oil, add 15 grams of sugar and stir-fry until the sugar forms large bubbles, then small bubbles, and turns from dark red to When purple-red, pour in a small amount of boiling water to turn into sugar color and pour into the stewed soup;

3. Cut the dried tofu diagonally into 4 small triangular pieces;

4. Place the wok on high heat, pour in peanut oil and heat it to 180 degrees, then add in the dried tofu cubes and fry until light red, remove and drain;

5. Add to the stewed soup and cook Remove from heat for 30 minutes, soak in original soup, and eat after cooling.

Key tips for making braised five-spice dried tofu:

1. Do not leave the braised dried tofu in the original soup, but soak it in the original soup to add flavor;

2. The stewed soup of braised bean products is not easy to store for a long time. If the marinated dried beans are stored for a long time, they can be heated and boiled every 24 hours.

3. It is best to use white sugar when frying the stewed soup.