Actually, making spicy strips is quite simple; the most important step is to fish them out and let them dry before frying them with various spices to bring out the heat.
Fishing out the spicy strips was a very time-consuming and patience-requiring task. After grinding the soy milk, Lin Wei helped Lin Yuan light the large stove, preparing to boil the soy milk in a big pot.
She had a reason for using a large pot to cook the soy milk: it produced large bean curds. Spicy strips fished out with chopsticks would be comparatively longer, making them look and taste better than those made in a smaller pot.
After the soy milk in the pot began to boil, it didn't need to be attended right away. A thin layer of bean curd would form on the surface. Gradually, as the temperature increased, the layer would thicken and darken. When it turned a milky yellow, that meant the spicy strips were ready.
