2, the pot is on fire, pour 200 ml of fresh soup and boil.
3. Add soy sauce, monosodium glutamate, sugar, spiced powder, Jiang Mo and cooking wine, and mix well to make marinade.
4. Soak the bean curd skin in the marinade, then steam it for about 10 minute, take it out and let it cool, and cut it into 16 pieces with uniform size.
5. Take100g flour, add refined salt, monosodium glutamate and baking powder, and make it into paste with clear water for later use.
6. Wash the wok, heat it, pour in peanut oil and heat it to 70%. Paste the tofu coat piece by piece, fry it in the oil pan until golden brown, and remove and drain.
7, neat code on the plate.