Required materials: 3-4 pieces of dried tofu, 2 parsley, proper amount of oil and salt, Chili oil 1 tablespoon, 3 cloves of garlic, about 20 Chinese prickly ash, 2 aniseed, sugar 1 teaspoon,

Production steps:

1. Prepare the required materials, wash the coriander and drain the water. It is best to use Northeast dried tofu and eat vigorously.

2. Roll up the dried tofu and cut it into filaments. It is easier to shred the dried tofu when it is rolled into a roll, and the shredded silk is longer.

3. The garlic is cracked with the back of a knife, then chopped into pieces, and the parsley is cut into small pieces.

4. Add water to the pot to boil, add dried bean curd shreds and blanch them 1 min, take them out, drain the water, spread them out, and let them cool. The blanched dried bean curd can remove the beany smell.

5. Add oil to the pot and heat it until it smokes, turn off the fire, lower the oil temperature slightly, add pepper and aniseed and fry them with low fire, turn off the fire, and take them out. The oil is crude oil and needs to be heated until it smokes, so it is easy to smell crude oil. Pepper and aniseed should be fried with low fire, which can fully fry the pepper flavor.

6. Put the dried bean curd shreds in a pot, add minced garlic and coriander segments, pour hot oil on minced garlic, then add Chili oil, salt and sugar, stir evenly with chopsticks from bottom to top, and serve out and put on a plate.