1. Wash and cut the bean curd into equal lengths

2. Stir fry in hot water. Immediately soak in cool water, drain and set aside. (To blanch a little more thoroughly cooked, uncooked bean curd is poisonous. Water with a spoonful of salt can make the beans more green and not easy to change color. But also to master the time, you can taste the beans cooked immediately fish out. If you blanch on twenty minutes, add what is not green.).

3. Sesame paste with cold water, add 1 tablespoon of soy sauce, 3 tablespoons of vinegar, 1 teaspoon of salt, 1/2 teaspoon of sugar, 1 tablespoon of garlic, 1 teaspoon of sesame oil and mix well to make the sauce

4.