2. Then prepare a large bowl filled with water, and soak the dried bean curd in water for 5 to 10 minutes, which will soften the dried bean curd and make it easier to taste and absorb seasonings and oil.
3. Then remove the dried bean curd, pour it in warm water and blanch it until it becomes discolored, and drain the water for later use.
4. Then prepare a small bowl of starch and a small bowl of egg liquid for later use. Add seasonings according to personal taste and mix well, such as salt and spiced powder.
5. Then wrap the drained tofu blocks with a thin layer of starch in turn, then dip them in the egg liquid, and then roll them back into the starch and wrap them evenly.
6. Finally, put the tofu block wrapped with starch and egg liquid into the pot and fry it until golden brown. Fry it slowly with medium and small fire to prevent the skin from being burnt or the inside from being undercooked. Drain the oil from the pot.