1. Ingredients: 150 grams of yuba; seasonings: 75 grams of eggs, 50 grams of peanut oil, 5 grams of cooking wine, 10 grams of starch (peas), 1 gram of salt, 1 gram of MSG, 5 grams of green onions, sesame oil 5 grams, 3 grams of Zanthoxylum bungeanum.

2. Soak the yuba in boiling water. When the yuba softens and has no hard core, take it out. Cut it into 3.5cm long sections, put it into a bowl, add salt, cooking wine, sesame oil and MSG and marinate for 10 seconds. minute.

3. Take a small bowl, add Sichuan peppercorns, add appropriate amount of warm water and soak until the water changes color and the Sichuan peppercorns become soft, then remove the Sichuan peppercorns and keep the juice.

4. Chop the green onion, squeeze out the green onion juice, put it together with the pepper juice into the yuba bowl and mix well. Take another bowl, beat in the eggs, add starch, and mix into an egg paste.

5. Put the pot on the fire, heat the oil until it is 50% to 60% hot, dip the mixed yuba into the egg batter, put it into the pot one by one, and fry over medium heat until the surface is firm and the inside is cooked. When it is clear, remove and control the oil.

6. Put the original pot back on the fire. When the oil temperature rises to 70% to 80% hot, put it in to fry again. When the surface is crispy, take it out quickly, control the remaining oil, and put it on the plate. edible.