1. Wash the purchased northern tofu with water and use kitchen paper to absorb the moisture on the surface.
2. Cut the tofu into one-centimeter-thick tofu slices and serve on a plate for later use.
3. Put rapeseed oil in the pot and prepare tofu after the oil is 70% to 80% hot.
4. After the oil is hot, the Xiabei tofu is fried.
5. Fry the tofu until the volume becomes larger, and remove it when the oily noodles turn yellow on both sides.
6. Put the removed tofu into the plate first, ready for the next step of marinating. /
7. Add water to the boiling pot and wait for the water to boil.
8. Prepare all the seasonings, cut the green onion, pepper skin and bay leaves for later use.
9. After the water is boiled, add the shallots, pepper skin and bay leaves. After the aroma is cooked, add all the seasonings (salt, five-spice powder, pepper, chicken essence, very fresh).
10. After the sauce is ready, go to the deep-fried tofu and simmer.
11. Cover the pot, simmer for ten minutes, serve it out and put it in a fresh-keeping box if you can't finish it at a time, add the soup and store it in the refrigerator. Eat as soon as possible in a day or two.
