1. Soak the bean curd stick in warm water, soften it, cut it into 3.3cm sections, and dry with a cloth
2. Egg and wet starch paste; Put the beancurd bamboo into the egg batter and mix well
3 Put a wok on high heat, add cooked lard, heat until 70%, put in tofu sticks, deep-fry until persimmon is yellow
4. Magnolia slice dip hair, wash, water hair fungus pedicle, wash, large tear
5. Heat the oil in the pot, fry the peppercorns until fragrant, remove the peppercorns and discard the peppercorns. Keep the peppercorns oil
6. Put a wok on high heat, add 1000 ml of clear soup, add tofu sticks, magnolay slices, shrimp, fungus, add salt, MSG, soy sauce, ginger juice, cover and cook until the juice thickens, drizzle in Sichuan pepper oil, put into a soup bowl and serve.