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.
