1, Beidoufu is hard and firm, and it is cut into thick slices with a thickness of 1 cm and a square width of 5 cm.

2. Pour a little oil into the wok, spread the tofu slices in the wok, and fry both sides with low fire to form a hard skin.

3. Put star anise, pepper, dried red pepper, fragrant leaves, Amomum tsaoko, cardamom and other spices into a small pot, add appropriate amount of soy sauce, soy sauce, oyster sauce, salt and water, and boil over high fire.

4. Put the fried tofu slices into a seasoning pot, and simmer for 10 minutes for seasoning and coloring; Conveniently added two boiled and peeled eggs to marinate together.

5, turn off the fire, the tofu slices are soaked in the soup for at least 30 minutes, which is warm and soft. If you want to fully taste it, soak it for one night, and the taste is almost completely inhaled into the tofu.

6, you can eat it directly, or you can cut it into large pieces obliquely, which is more beautiful after serving.

The above is the practice of brine tofu.