Steps for steaming stinky tofu 1 Prepare the ingredients: a box of Zu Ming stinky tofu, usually 2 people eat almost.　　2 seasoning: mainly soy sauce, chicken essence, sesame oil, chili sauce.　　3 clean stinky tofu on a plate: usually I pick up one piece by one piece, rinse it on both sides under the faucet, and then put it on a plate.　　4 cut small pieces: in fact, this can depend on everyone's favorite, cut or not cut is not a big impact. It is personally think that if you cut small pieces, it is easier to taste, and it is easy to clip.　　5 add seasonings in turn: 2 less soy sauce, drizzle on the stinky tofu, 1 tablespoon of chicken broth, 1 tablespoon of sesame oil, 1 tablespoon of chili sauce (if you do not have ready-made, you can also use dried chili instead). If you don't like spicy, you can also leave it out. Usually it is convenient to add some chopped green onion so that it will be more fragrant when steamed. This time, because I forgot when preparing, so I did not put.　　6 start steaming: you can put it in the rice cooker when boiling rice, or put it in the steamer on the gas stove.　　7 out of the pot: whether using a steamer or rice cooker, the time is almost 10 minutes or so. See, they were dry before, and aren't just right after steaming. I would turn them all over before using the chopsticks so that they are more flavorful!　　Tip: Even though it's packaged stinky tofu, it's best to wash it, otherwise it will taste a little salty.　　Kitchenware used: rice cooker, steamer