Spicy dried bean curd
This is not the main course, it is just used as an accessory for bibimbap or with appropriate seasoning on the bottom.
Recipe Recommendations
- dried bean curd appropriate amount
- aniseed appropriate amount
- dried chili appropriate amount
- geranyl appropriate amount
- bean paste appropriate amount
- medium spice
- halogen
- half an hour
- ordinary
Steps for Spicy dried bean curd
1
Prepare the ingredients, wash the dried beans, and cut into small dices.
2
Open fire, pour more oil into the pan, pour in the dried beans, and fry for about 10 minutes.
3
Fry until the surface blisters and control the oil for later use.
4
Leave a small amount of base oil in the pan, add appropriate amount of bean paste, and stir-fry the red oil.
5
After frying the red oil, pour the fried dried beans into and stir fry.
6
After stir-frying evenly, add the aniseed, dried peppers, and aroma to stir-fry, and add appropriate amount of cold boiled water.
7
Cover and cook over low heat for about 10 minutes.
8
When the juice is drying quickly, collect the juice over high heat, turn off the heat and serve out of the pan.
9
For the finished product, when the temperature drops to warm, remove the aniseed and fragrant leaves, bottle them, seal them, and place them in the refrigerator for refrigeration and recommendation.