Prepare ingredients.

Soak the tofu slices in light salt water 10 minute.

Stir-fry shallots and ginger in a wok.

Pour in tofu and fry for a while.

Add spicy soy sauce and sugar.

Add soy sauce and soy sauce.

Add the right amount of water and cook for a few minutes to make the tofu taste.

Dry the soup quickly and add a little salt and chicken essence.

Pour in proper amount of water starch to thicken.

Finally, pour in a little sesame oil and turn off the heat. Sprinkle a little chopped green onion after serving.

Practice of curing salted duck eggs

1

Pour cinnamon, star anise, fennel, prickly ash and clove into a pot, add 1 liter of water to boil, then turn the heat down to 10 minute, and let it cool completely for later use.

2

Wash the duck eggs gently, dry them, pour the white wine into a bowl, soak the dried duck eggs in the white wine one by one, roll them once to soak them all in the wine, then take them out and roll them once in salt to make the duck eggs all stained with salt.

three

Gently put the salted duck eggs into a clean, water-free and oil-free sealed container (I use the largest glass sealed jar in IKEA), then evenly pour the glucose powder and the remaining salt, and then pour the thoroughly cooled spice water so that the water does not pass the duck eggs.

four

Finally, pour all the white wine rolled over the duck eggs into the jar, seal it and put it in a cool and ventilated place for 45 days before eating.