Cooking Steps

1. 

   Step1:Two pieces of stinky tofu. Crush (half a jin of old tofu for me

2. 

   Step2:Cut tofu. The size is right. I cut about ten pieces

3. 

   Step3:Add some water to stinky tofu, stir well, soak it in tofu and submerge it. Don't add salt here. Wang Zhihe stinky tofu is very salty. Refrigerate it for 12 to 24 hours

4. 

   Step4:It's salted at night. You can eat it the next morning. Take out the tofu and control the water. Prepare the garlic and chili powder (according to your taste. I especially like spicy ones). Shredded coriander (it's better to put more coriander). Water starch (corn starch and some water. This is to make the soup more viscous

5. 

   Step5:You can fry it in 50% heat (if you marinate more at a time, it's better to fry it. If you don't want to waste it, it's OK

6. 

   Step6:Fried tof

7. 

   Step7:Fry slowly on a low heat. Fry until golden brown and crisp. Drain and control oil for later use

8. 

   Step8:Stir fry the remaining chili powder in oil. Garlic powde

9. 

   Step9:Add a scoop of ga

10. 

    Step10:Pour the water into the tof

11. 

    Step11:Add water starch after boilin

12. 

    Step12:Pour the tofu into the bubbles (the tofu is soft when you do this. If you like it crispy, you can tear the tofu in half and pour the soup in directly

13. 

    Step13:Sprinkle the barbecue ingredients. There are five spices, chili powder and cumin powder in the barbecue ingredients. If there is no barbecue ingredients, you can put chili powder and cumin powder, five spices and no salt

14. 

    Step14:Cook until the soup is thick. Sprinkle with coriander. After eating, go and buy a piece of tofu to marinate. So it's really delicious. You must try it when you are free