Cooking Steps

1. 

   Step1:Cut tofu into small pieces and put them into a fresh-keeping box (600ml capacity). Take two pieces of Wang Zhi and stinky tofu and a little soup, add some water to make the thick juice, and pour them into the fresh-keeping box (just before tofu). Keep it in the refrigerator for 24 hours.

2. 

   Step2:Take out the pickled stinky tofu. Fry the oil pan until golden. Dish, pour in the cold sauce, sprinkle some garlic slices.