Cooking Steps

1. 

   Step1:Dried tofu slice

2. 

   Step2:Auxiliary materials are ready. Scallion, ginger, garlic, pepper, cinnamon and chicken leg meat can be put more. I put them for freshnes

3. 

   Step3:Prepare a container to let out the excess water. I use a steamer drawer in an electric rice cooker. It's ok if I don't use the usual steamer for steamed bread

4. 

   Step4:Heat half a spoon of water. Put two spoons of soda in it, as shown in the picture. It's full

5. 

   Step5:When the water is boiling, put the cut dried tofu into it. When the water temperature is about to boil, immediately pull out the dried tofu and put it into the prepared steamer drawer. Put a basin under the steamer drawer to prevent water from flowing out

6. 

   Step6:This process needs to be fast. Put the drawer cloth on the hot dried tofu. Put a plate on the drawer cloth. The plate should be smaller than the steamer drawer. It's the right size. I put a basin of water on the plate. It's pressed for two hour

7. 

   Step7:Press and cut. Fry in the oil pan until golden brown

8. 

   Step8:Add oil and spices to the wok spoon, stir fry Pixian bean paste, add color and soup (chicken soup is better

9. 

   Step9:Add the soup to the tofu. Open the lid of the pot and simmer for 15 minutes. Add some sugar in the middle to improve the taste. Don't copy the soup completely. When the tofu is cold, you can also suck the soup. Turn off the heat and simmer for two minutes

10. 

    Step10:Hot and cold are deliciou

11. 

    Step11:Slice into low sou