Cooking Steps

1. 

   Step1:Marinated beitofu cut into 1cm thick slices.

2. 

   Step2:Wang Zhi and stinky tofu 3 pieces. Press into mud with spoon. Mix stinky tofu water and boiled water.

3. 

   Step3:Put in the tofu. Seal and marinate for more than 30 minutes.

4. 

   Step4:Wang Zhi and stinky tofu are pressed into mud. Add 1 tablespoon of garlic chili sauce and 1 tablespoon of pure sesame paste to mix into sauce.

5. 

   Step5:Cooked peanuts are crushed. Cumin powder and chili powder are mixed into dry materials. I use Huang Feihong and spicy peanuts to break peanuts. Put them in a fresh-keeping bag and use a rolling pin to break them.

6. 

   Step6:Fried and pickled tofu. Fry the tofu to make a layer of hard shell. It's fried outside and tender inside. It's also edible. Fry the tofu and brush the sauce of step 4. Sprinkle the dry ingredients of step 5. Put them on the table.