Preparation materials are: soybean skin, oil, chili powder, millet chili sauce, pepper, cinnamon, star anise, ginger, sugar, cooking wine, soy sauce.

Making steps:

1, bean skin with salt, cooking wine marinade for a while.

2, blanch the bean skin in boiling water, start a frying pan, fry the bean skin until golden, fish out.

3, the frying pan with ginger first burst a little, and then poured into the millet chili sauce, chili powder, pepper, cinnamon, star anise, sugar stir-fried until the aroma of four escape, into the soy sauce and a small bowl of water until boiling.

4, put the bean skin, simmer until flavorful, start the pot. Add salt and cooking wine to marinate for a while.

5, the finished product will be sliced and served.?

1, can be cut into small pieces of tofu skin, to be made into a finished product into a number of small packages;

2, cut a long strip of pieces, about 10 cm × 20 cm;

3, will be cylindrical tofu skin from the side of the cut into a long strip, and then rolled up from one end as if rolling the seaweed skin, rolled into a number of rolls with a diameter of 5.5 cm, with a toothpick skewer from the break into, the toothpick, and the toothpick skewer from the break, the toothpick skewer to the end, the toothpick, the toothpick, the toothpick, the toothpick, the toothpick, the toothpick. Skewer to the end, the toothpick ends exposed a little outside, along the break every 1 cm skewer a toothpick. Cutting good with a knife from the gap between the toothpicks and toothpicks cut, so that a piece of round tofu skin.

Salting 6-7 kilograms of salt into 50 kilograms of boiling water and mix well to dissolve, then cool. Dip the resulting tofu skin blanks into the cooled brine for about 2 hours, then remove and drain.

After the oil comes to a boil in a deep-frying pan, place the drained tofu skins into the pan and deep-fry until the tofu skins rise to the surface and become a saucy brown or a meaty brown color.

Seasoning every 10 kilograms of tofu skin, available chili powder 1 kilograms, pepper 0.6 kilograms, 0.5 kilograms of sesame oil, soy sauce 2 kilograms of Shaojiu (no Shaojiu can be used rice wine) 0.5 kilograms of monosodium glutamate (MSG) 0.1 kilograms of cold boiled water to mix well and evenly sprayed in the deep-fried tofu skin, then sprinkled with chili powder and pepper, mix well, that is, into the product.

Dried tofu skin appropriate amount, fungus appropriate amount, a green pepper, red pepper half, carrot half.

Seasoning Onion moderate, pickled peppers 2, pickled ginger 2, garlic cloves 4, salt moderate, spicy soybean paste a spoon, a spoon of oil chili, 10 grams of soy sauce, sugar 2 grams, sesame oil moderate.

Practice 1-prepare the ingredients, dried soybean skins soaked in water for 1-2 hours and then washed.

2-Carrot sliced, green and red pepper cut into pieces, ready seasoning.

3- Pour oil into a frying pan and stir fry the onion, ginger, garlic and bell peppers, add a spoonful of spicy soybean paste.

4- Add a spoonful of oil chili and stir fry.

5- Pour in the soybean skins and stir-fry well, add the carrots and fungus and continue to stir-fry.

6-Add soy sauce, sugar, and a pinch of salt.

7- Add green and red peppers and stir-fry again, drizzle in sesame oil.

8- Stir fry evenly turn off the fire.