1. 4 sheets of oily bean curd.
2. Prepare the brine, 3 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, a little salt, appropriate amount of cumin, appropriate amount of Chinese pepper, 1 small piece of cinnamon, 2 star anise, green onion, ginger, garlic, 3 pieces of bay leaves, 1 grass fruit, 4 dried chilies , 10 shiitake mushrooms, 6 rock sugar.
3. The soaked bean curd is soft. (Be careful not to soak for a long time, as long as it is soft enough that it will not crack when folded)
4. Fold the bean curd in threes and roll it up. After being rolled up, use cotton rope to bind it firmly. (Or stack it up)
5. Put oil in the pan and fry the rolled bean curd until the surface is golden.
6. Add all the seasonings, add water and touch the tofu skin to a boil, then turn to a low heat and cook for about 30 minutes, so that the flavor of the seasoning is fully absorbed by the tofu skin
7. About 30 minutes, turn to high heat to collect the juice, and the soup is almost completely collected.
8. Take it out and put it in a container to let cool
9. . The chilled vegetarian goose can be cut into shreds, cut into pieces and eaten directly or served cold! use.
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