The making steps and methods of soy sauce-flavored dried bean curd.

4 pieces of thick dried bean curd

5 slices of ginger

2 octagons

A pinch of fennel

Cinnamon index finger is as big as a piece.

Sannai nail shell size 3 pieces

Two fragrant leaves

7 or 8 dried peppers

Thirty or forty dried peppers.

Proper amount of soy sauce

Appropriate amount of rock sugar

A little balsamic vinegar

A little sesame oil

20 or 30 grams of cooked sesame seeds.

Practice of Sauce-flavor Dried Bean Curd

Choose 4 or 5 pieces of dense and thick dried tofu. Steps of Sauced Dried Bean Curd 1

Cut into the shape you like. The second step of sauce-flavored dried bean curd

Fry in oil until the surface is golden and foaming. The third step of sauce-flavored dried bean curd

Gently flip the two sides with chopsticks, feeling that the dried tofu is relatively light and can be taken out when there is foam. The fourth step of sauce-flavored dried bean curd

Leave a little oil in the pot and stir-fry with spices over low heat. The fifth step of sauce-flavored dried bean curd

Pour in the fried dried bean curd, add the right amount of rock sugar, stir-fry until the sugar melts, and then pour in the right amount of soy sauce to taste. Stir-fry until fragrant, add boiling water, and don't have dried tofu. The sixth step of sauce-flavored dried bean curd

Bring the fire to a boil, turn to medium heat, boil until the water is reduced by half, and turn to low heat for simmering. The seventh step of sauce-flavored dried bean curd

Pour in a little balsamic vinegar to freshen up, add in the fried sesame seeds and mix well. Collect the juice and take it out of the pot. Step 8 of Sauced Dried Bean Curd

Drop a few drops of sesame oil to enhance fragrance and plate. It tastes better cold.