2. Accessories: salt water, pepper powder, oil, ginger, garlic, half a spoonful of sesame oil, onion, chicken essence and coriander.

3. Soak the soybeans several hours in advance and pick out the bad beans.

4. Add the soybeans into the digester in batches.

5, add water to beat soy milk.

6. Pour all the prepared soybean milk into the cauldron.

7. The fire boils.

8. Prepare salt water.

9. Turn off the fire and cook the soybean milk, remove it and cool it to 90 degrees, and slowly start to order tofu along the side of the pot with a spoon.

10, observe the separation of tofu and pulp.

1 1, gradually separated, and the soybean milk began to become clear.

12, press around the tofu with a sieve, and there will be extra water in the spoon.

13, tofu with water pressure makes tofu more compact, and likes old pressure.

14, tofu.

15, seasoning Chili sauce, Chili powder and cooked sesame seeds are put into a bowl, ginger and garlic are finely cut, and hot rapeseed oil, salt, chicken essence, pepper oil and chicken essence are added.