Soak them in tamari water for a while, or in lightly salted water. Prepare the groundnuts and scallions. Heat a pan with some oil and saute the scallions. Add beans and stir fry.

Stir fry the bean curd and keep browning. Add some salt and five-spice powder and stir fry evenly.

First of all, the golden hook bean curd washed with water, and then put into the boiling water to blanch, attention! Blanching time must not be too long, open the pot once can be out of the pot, the blanched beans in the basket to dry for a while, the beans on the surface of the water to dry can be.

Put the surface of the beans without water into a plastic bag, try to squeeze out the air and tighten the bag, put them into the freezer to store.