1. Rinse the stinky tofu, soak it in the refrigerator for two hours and let it ferment.
2. Add 200 ml of water to a packet of powder, minced garlic and green onions, boil, set aside for later use.
3. Put oil in the pot, heat it to about 160°-180°, add stinky tofu, turn over during frying, frying until both sides are bubbling and crispy, and the pot will be ready.
4. Poke the surface of the stinky tofu, pour the sauce, add the chili sauce, and sprinkle with coriander to get out of the pot. The taste is comparable to what is sold in the store.
Tips:The taste of stinky tofu when it is raw is indescribable, but when it is fried and seasoned, the taste is the same as the one sold.
It is necessary to turn over frequently during the bombing process, and don't get too angry.
