Accessories: 50 grams of peanuts (fried) and 20 grams of sesame.

Seasoning: salad oil, sesame sauce 15g, garlic hot sauce 15g, Chili oil 1 spoon, cumin 8g, and Chili powder.

Exercise:

1, cut tofu into cubes with a thickness of 1~ 1.5 cm (not too thin, it will be too dry after frying).

2. If the tofu slices contain too much water, it's best to put them flat on the chopping board to dry for a while.

Take a container and put two pieces of stinky tofu, any brand will do. I use stinky tofu, a specialty of Northeast Kedong, and each piece in the box is individually vacuum-packed.

4. Add 3~4 spoonfuls of warm water, mash and stir into stinky tofu juice.

5. Put the tofu block into a clean container and pour the mixed stinky tofu juice into the tofu. I put the tofu blocks directly into the stinky tofu juice and stir them evenly, but I must stir them gently to avoid breaking them.

6. Marinate the tofu for 20 minutes before frying. The longer the curing time, the stronger the taste. It can be pickled in a container with a sealed cover and stored in the refrigerator for a long time.

7. Before frying stinky tofu, mix the sauce for frying stinky tofu: put sesame sauce 15g, garlic hot sauce 15g, chili oil 1 spoon, boxed or bottled stinky tofu 15g (half a block) into a bowl, crush and mix well, and if it is too dry, add a proper amount.