Taomei liked to eat bean curd very much when she went to Sichuan. She had eaten this snack in Qianwei, Fushun, Zigong, Mianyang, Ya'an, and Meishan. Especially the meat beans cost 15 yuan per person and are even more delicious. Later, a Zigong boss came here and opened a bean curd shop. Tao Mei went to eat it every two days. Sometimes she would talk to him about dipping it in water and making dian, and teach me how to do it.

The boss said that if I don’t call you a girl, you won’t be able to change her even if you go back. You see, beans, brine, watercress, chili, Sichuan peppercorns, and spices, including ginger and garlic, all have to be prepared locally. Even the one who pounded the chili peppers was brought from home. Tao Mei said, "Well, just tell me. I'll listen to you. I won't open a store, so you're just a fool." The boss said, next time I make dipping sauce, you can come and see what kinds of seasonings the beans are in, and the recipe is not kept secret.

So Taomei watched it a few times and roughly knew how to make this dip.

First of all, let’s talk about the seasonings in the dipping water: chili oil, sesame oil, bean paste, soy sauce, pepper powder, ginger and garlic water, MSG, chicken essence, salt, vinegar, chopped peanuts, cooked sesame seeds, kohlrabi grains, chopped green onion, minced coriander, and a little bit of ginger seed oil (only a drop of it, this is a secret recipe).

The specific method is as follows:

Chop the douban into fine pieces first. In the pot, first burn off the raw smell of the vegetable oil, then reduce the heat to 40%, add the watercress and fry until crispy. Be careful not to add too much oil, and ask Douban to be put in just enough to absorb almost all the oil.

Put a 500g bag of soy sauce into a pot with 200g of water and bring to a boil. Add a little sugar, chicken essence, MSG, star anise, cinnamon, strawberries, bay leaves and cloves. After boiling, turn to low heat and simmer for 10 minutes. filter.

Use half green and half red peppercorns. Soak them in white wine for 5 minutes, then fry them in a dry pan until crispy. Then use a small steel grinder to grind it into pepper powder. The scent of Sichuan peppercorn powder is easy to escape, so it needs to be sprayed once a week.

Pour the old ginger and garlic cloves into the same amount of water in a ratio of 1:2 and put them into a blender to make ginger-garlic water.

Buy the kohlrabi and cut it into cubes, blanch it in a pot of boiling water, take it out and take a shower.

Put peanuts in cold oil in a pot over low heat until cooked, then crush into crushed peanuts. Then fry the white sesame seeds again.

Choose half and half chili peppers and half bullet heads. Saute the dry pepper until fragrant and mash it in a stone mortar. Add a little salt and sugar. After the oil is hot, pour in the chili noodles in three batches and stir evenly. Add two cracked walnuts, seal and let stand for 12 hours.

Just buy ready-made jellyfish oil.

Add vinegar and a little MSG into a pot and bring to a boil over low heat for 2 minutes. Pour out and let cool.

Mix all the seasonings to make authentic beancurd dip.