Ingredients: stinky tofu, garlic, millet pepper, green pepper, onion, coriander, oyster sauce, water, concentrated chicken juice (without chicken essence), salt, oil and water starch.

Exercise:

1. Xiaomi pepper, garlic, onion and coriander are all cut into small pieces.

2. Pour the right amount of oil into the pot and fry the millet pepper first. Stir-fry the green pepper, pour in the minced garlic and stir-fry. Add water, add oyster sauce, chicken juice and salt to taste. After boiling, pour in starch and thicken, and pick out the green peppers. Pour the chopped shallots and coriander into the pot. Stir well and take out.

3. After the pot is washed, dry the water, pour in the oil, and add the stinky tofu after the oil is hot. The fried stinky tofu is bubbly and crisp. Take it out, drain it and put it on a plate. Press a hole with chopsticks.

4. Pour in the prepared garlic juice.

Stinky tofu is a traditional specialty snack in China. Its making and eating methods vary greatly from place to place, and there are different types in the north and south. Stinky tofu is also called stinky in the south. Although its name is tacky, it has a long history. It is a distinctive traditional snack in China. It is ancient and traditional, which makes people want to stop. Raw materials for production include soybean, fermented soybean, soda ash, etc.

There are regional differences in the way of making and eating in China and other parts of the world, and their tastes are quite different, but they all have the characteristics of "smelly but not fresh". Stinky tofu in Nanjing and Changsha is quite famous, as are stinky tofu in Taiwan Province, Zhejiang, Shanghai, Beijing, Wuhan and Yulin.

Most of the streets in Tianjin are stinky tofu from Nanjing, which is fried into golden yellow and gray tofu blocks, and the smell is very weak. Most of the stinky tofu on the streets of Wuhan is "Changsha stinky tofu", but the production methods are different. It's fried in iron plate, not empty, light yellow.