1. Cut the tofu into cubes, blanch it in a pot of boiling water to remove the beany taste, and the tofu will be more tender
2. Blanch the tofu and set aside
3. Heat the pan with cold oil, saute the scallions, ginger, and aniseed
4. Add 1 tbsp light soy sauce, 1 tsp sugar
5. Add chili powder
6. Add a small bowl of water
7. Tofu
8. Cook for two or three minutes, add shrimp skins
9. Add the minced garlic when there is not much leftover
10. Pour in water starch and stir-fry gently, do not fry the tofu to pieces
11. Pour in Sichuan peppercorn oil, gently push it out of the pot
12. The finished product is slightly numb and spicy, and also contains the fragrance of garlic and sea rice, which is especially good for rice
Tips:1. Tofu must be blanched first
2. If you like spicy food, add more chili powder, and stir fry with Sichuan peppercorns directly. The Sichuan peppercorn oil that I use at home is slightly numb but very fragrant.
