Cooking Steps

1. 

   Step1:Cut the tofu into cubes about 3cm long and 6mm thic

2. 

   Step2:Put Wang Zhi and stinky tofu in a little water to drain. (I usually take out the mucus of stinky tofu. Otherwise, I will eat it). Put the sliced tofu in stinky tofu juice and soak it for about 1 hour.

3. 

   Step3:Loosen the oil in the pot. When the chopsticks come into the pot, soak them and pour tofu into the pot. (remember that the tofu and chopsticks should not have water, or they will be scalded. But it will hurt. The oil temperature should be a little higher. Then the tofu will be fried into bean bubbles. It feels good. Don't ask too much if it can't be controlled). Remember not to move first. Wait until the tofu is slightly yellow and hard, shake it with a spoon. Then the tofu will be separated. Wait until the two tofu are fried Put the annuity yellow out of the pot on the kitchen paper to absorb the excess oil.

4. 

   Step4:Pour the discharged stinky tofu juice into the pot. Add in the oil consumption and a little salt (I don't usually add salt. It depends on my taste). Drain the starch and a little water and pour it into the pot. Wait for the stinky tofu juice to be thick and standby

5. 

   Step5:Put the fried stinky tofu into the container. Pour the thick stinky tofu juice into it (I usually pour some fresh stinky tofu juice into it. It tastes stronger). Put the garlic into the rice. Remember to mash the garlic. It tastes better. Add a little water into the mashed garlic and continue to mash. Then pour the garlic juice into the stinky tofu

6. 

   Step6:Sprinkle with coriander, sesame, sesame oil and peanut chip