Cooking Steps

1. 

   Step1:A piece of white tofu. Break it from the middle and cut into tofu pieces. Put the white tofu into the bowl. Add more salt. Pour in the hot water above 80 degrees for 1 hour. Soak in the saltwater to make the tofu taste and remove the beancurd smell. Drain the water for standby after 1 hour.

2. 

   Step2:Beef tendon is right. Cut it into small pieces and then chop it into minced meat. Don't be too thin.

3. 

   Step3:Garlic, ginger, bean paste, pepper seed, star anise, cinnamon, fennel, fried peanuts, fried white sesame, freshwater shrimp skin are all appropriate.

4. 

   Step4:Pour pepper, star anise, cinnamon and anise into the pot. Break up the star anise (it's easier to fry). Don't have too much cinnamon. It's easy to grab the taste. If there are too many, there will be bitter tail. Stir fry in low heat. Stir fry in high heat. Add a few peanuts and 1 tablespoon sesame and stir fry. The final powder is full of complex fragrance and full of hemp. We can use the spoon and the pot to listen to the sound to judge whether the spices are stir fried in place. When the sound is crisp, it can prove that the spices are stir fried in place. Turn off the fire and get out of the pot.

5. 

   Step5:Pour the fried spices into the grinder. Use the inching switch to break them into pieces. Don't beat them into powder. Beating them into powder will lose flavor.

6. 

   Step6:Heat the pot and remove the oil. Put in the beef. Stir fry the water content of the dried beef. Turn the heat to a small one. Stir the aroma of the beef. After the beef is stir fried and fragrant, put in the garlic and ginger to stir together. Stir fry until fragrant. Add in the bean paste, dried chili powder, and tempeh. Stir fry the bean paste, tempeh and chili until fragrant. Add in the shrimp skin and stir fry until fragran

7. 

   Step7:Add a proper amount of water. Don't add too much (add tofu before adding water. The sauce is easy to stick to the pot. It is easy to have a paste taste). Then pour in tofu cubes and grill. Finally add some level to tofu noodles. Add some old soy sauce. Cover the pot and simmer for 5 minutes.

8. 

   Step8:5 minutes later, open the lid of the pot and close the soup. Gently push with the back of the spoon to prevent sticking to the bottom and frying tofu. When the soup is suitable, add a proper amount of chicken essence. Generally, the thickening of spicy tofu should be done in 34 times. While pushing with the back of the spoon, slowly pour in the raw meal water. Observe the change of water content in the pot for each thickening to determine the amount of raw meal water to be poured in the next time. Until the water is dried up, all the sauce are sticky On tofu (tofu will not be made as usual. The surface is covered with red oil). Sprinkle with scallions (many people use garlic leaves) and push them all to start the pot. When starting the pot, the spoon should be beat from the bottom of the po

9. 

   Step9: