Steamed stinky tofu with chopped pepper

Steamed stinky tofu with chopped pepper

Introduction:

"I haven't eaten stinky tofu for many years. I miss Hunan's black and gray fried stinky tofu and some pickles. When I worked in Shenzhen before, although I was told it was unsanitary, I couldn't help but buy it when I saw it^_ ^And the Yellow stinky tofu in Hong Kong, which sold for 6 yuan ten years ago, I don't know what the price is now. I haven't eaten stinky tofu for a long time. I miss it very much. It's sold at the annual Asian Food Festival. It's said to be authentic in Taiwan, but I can't tell what's different from Hong Kong. It's a pity that you can eat it only once a year. Otherwise, where does it come from? One day when I visited tiantian.com, I found that a father made deep fried stinky tofu with Wang Zhihe stinky tofu milk and yellow rice wine. Ha ha, I have all the raw materials. What are you waiting for to make it to satisfy my cravings

Production steps:

Materials required:

Wang Zhihe stinky tofu: 6 pieces

Dried tofu: 2 pieces

Minced ginger: 50g

Zanthoxylum bungeanum: 50g

Water: 500ml

Hunan chopped pepper: 3 tablespoons

Minced green onion: 30g

Shaoxing yellow rice wine: 150ml

Sugar: 10g

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: one day

Taste: medium spicy