[Su Cai] preserved plum sauce and dried tofu

1. Wash the dried white tofu with water and control the moisture content.

2. Prepare fragrant leaves, star anise, cinnamon, fennel, and preserved plums.

3. Cut the dried tofu in half into small cubes with a knife, stir fry in an appropriate amount of oil until 80% hot, then add the dried tofu and fry.

4. When the surface bubbles and the edges turn golden yellow, flip it over and fry it again.

5. Remove the oil from the pan and set aside the fried tofu.

6. Leave a little oil in the original pot, add 1 tablespoon of braised sauce (or dark soy sauce), 2 tablespoons of light soy sauce, rock sugar, and bring to a boil over high heat.

7. Pour in the fried tofu jerky, stir fry, and let the soup evenly wrap around the tofu jerky.

8. Pour in an appropriate amount of water to cover the dried tofu, then add the ingredients from the second step and simmer over high heat to low heat for about 1 hour.

After one hour, the soup begins to thicken, turn to high heat and collect the juice.

10. Slowly stir in one direction until the soup is dry and evenly wrapped around the tofu jerky.