1. white dried tofu buy back, into the pot of boiling water blanching, fish out into the cool water soaked in cold, fish out and dry the surface water 2. take a piece of dried bean curd, the first cut vertical knife, interval 3-5 cm, do not cut off, cut to the thickness of dried tofu 2/3 can be. Turn over, cut 30 degrees angle of the diagonal knife, also cut to 2/3 thickness can not be cut off, cut the pull apart is the picture of the way 3. cut the dried bean curd pull apart, slightly air-dried for a while. (The traditional practice is to use bamboo sticks to open to air dry) into the frying pan over low heat and deep fry until golden, use chopsticks to feel the dried beans are hard to fish out. Picture 4: Pour the oil out of the pot where you fried the dried tofu, add a large bowl of water or soybean sprout soup, add ginger, sugar, soy sauce, cinnamon and star anise, and if you don't strictly abstain from alcohol, you can put in 1 tablespoon of cooking wine, as the alcohol evaporates when it heats up. Turn on the heat, add the fried dried beans, boil over high heat and then reduce the heat to low to marinate for 20-30 minutes, then reduce the juice over high heat. Eat when drizzled with a little sesame oil and brine dried beans juice can be 5. about cutting tips, some children's shoes on the knife work is not sure, you can be in the dried tofu up and down a toothpick and then cut, so that the knife touches the toothpick to stop, not afraid to cut off the recipe tip: here with the dried white beans is not any seasoning, some are salty, buy when to pay attention to the ~