White dried bean curd 2 bags of dried chili peppers 3 (can be added or subtracted according to the preference of each person) pepper moderate pepper moderate sugar 1 tablespoon of soy sauce 2 tablespoons of chili powder 1 tablespoon of cumin powder 1 tablespoon of pepper (can not be added) pepper 1 tablespoon of oil half the volume of dried bean curd Salt moderate fennel seeds moderate

1.

2. Cut the dried beans into four small triangles with a cross cutter

3. Cut the chili pepper into segments and set aside with the peppercorns

4. Set aside the mace. I ran out of mace at home, so I used the same amount of mace as in the previous step to roast the flavor, and pounded it in a mortar to make large particles, which will be slightly less numb, but the flavor is almost the same.

5. Add oil to the pot and heat to 7%, then dry-fry the dried beans.

6. dry stirring process, pay attention to turn, to the dried beans on both sides of the golden armor when fishing out the oil control. This step can be as each person's preference, like a hard point on the more fried for a while, I prefer the tough and tender, the fried time is short Pour a small bowl of water, put the old soy sauce, salt, like sweet mouth at this time can be appropriate to add sugar into it. Boil over high heat, turn to low heat and simmer slowly to taste. Begin to burnt yellow bubbling, put the chili pepper and pepper grains, pour in the fried dried beans, stir fry a few times, even color.

9. Pour a small bowl of water, put the old soy sauce, salt, like sweet mouth at this time can be appropriate to add sugar into. Boil over high heat, turn to low heat and simmer slowly to taste.

10. Juice dry almost, in turn, into the pepper (pepper or pepper oil), chili powder, pepper, fennel seeds, like cumin flavor can be added to some of them, add more will cover the pepper aroma. You can also add sesame seeds or sesame oil as you like.