Black Tofu with Fungus
1.
Prepare the ingredients, soak and wash the black fungus in advance, and wash the pepper;
2.
Add a little salt, a few drops of soy sauce, a few drops of rice wine, and dry starch to the minced meat, mix well, marinate for 5 minutes, and cut red pepper and onion into small pieces;
3.
Put the homemade lard into a hot pot to melt;
4.
Gently slide in the black tofu from the side of the pot, over medium heat;
5.
Fry on both sides until golden brown;
6.
Fish out black tofu;
7.
Leave oil in the pot, add minced meat and stir fry a little, then add onion and stir fry
8.
Add black fungus and red pepper and stir-fry evenly until the onion is broken;
9.
Add half a tablespoon of sugar and stir well;
10.
Add in June fresh soy sauce and stir-fry evenly;
11.
Add boiling water until the tofu is almost covered, then add steamed fish soy sauce, mix well, cover the pot, and simmer for 5 to 10 minutes until it tastes good;
12.
Remove the boiled tofu box with fungus and chili, add appropriate amount of water starch to thicken the remaining juice and pour it on the tofu.
Tips:
Xiao notes:
1. You can add salt to season it according to your own taste when it is finally released;
2. Tofu does not need to be fried too burnt, the taste will be old, when frying tofu, you can dip the tofu in starch and then fry;
3. Add sugar to improve freshness.
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