Accessories: appropriate amount of oil, salt, Jiushun ginger juice, onion, old brine, soy sauce, sugar,
Appropriate amount of dried red pepper, pepper, angelica dahurica,
Anise amount
Steps:
Soak the yuba in advance for later use.
Dip yuba with a layer of starch one by one for later use.
Heat the oil pan to 170℃, add yuba and fry.
Deep-fry until the skin is crisp, and remove for later use.
Add the old bittern into the pot, and add the white sugar, dried red pepper, onion, angelica dahurica, clove, pepper and anise.
Put the fried yuba into the pot.
Boil for ten minutes, turn off the heat, soak for a while and serve.
Tips
You can also marinate directly without frying, and the taste is slightly lacking.