1. Boil the brine first: 2 star anise, 3 or 2 slices of bay leaves, small pieces of cinnamon, and 1 stew package. Add two large bowls of water to a boil on high heat and simmer for 20 minutes.
2. Boiled brine.
3. A large piece of northern tofu (about 500 grams)
4. Tofu is first cut into slices, cut into triangles on the diagonal, about 0.5 cm thick
5. Put oil in the pot, heat the oil and put the tofu horns into the medium high heat to fry.
6. Fry until golden, the tofu fillet floats in the pan and remove.
7. Pour out the remaining oil from the fried tofu corners, add the fried tofu corners, and pour in the cooked brine
8. Add sugar, rock sugar, salt, dark soy sauce, cook for a few minutes on medium and low heat
9. Boil until the soup is reduced, thicken the starch with water
10. Collect the juice over the fire, so that the juice is wrapped in the tofu corners.
11. Sprinkle a handful of ripe sesame seeds and add three spoons of red oil
12. Stir-fry again to serve evenly.
13. The finished product! Sweet but salty, slightly spicy!
