1. Prepare a piece of northern tofu, wash the pepper and set aside.
2. Prepare the bashful meat. (There is a production method in the previous recipe).
3. Cut the northern tofu into diamond-shaped pieces.
4. Cut the peppers into sections.
5. The north tofu is put in the hot water pot, add the cooking wine and blanch for 5 minutes. Remove the water control.
6. Dried chili, chives and sliced garlic.
7. Heat the wok, add the oil in the simmered meat to heat, add dried chili, garlic slices, chopped green onion and hang pepper to fry until fragrant. Add an appropriate amount of simmered meat, drizzle in the flavor is very fresh and fragrant.
8. Add a spoonful of hot water. Add salt, sugar, and pepper.
9. Add the blanched tofu cubes and simmer for 10 minutes. When the soup becomes less, add MSG. Turn off the fire.
10. Put it out of the pot and serve it on the plate.
Tips:There is no bashful meat, you can use minced meat instead. \nHangjiao is a bit spicy, you can replace it with sharp pepper if you are afraid of it. \nThere are salty flavors and spices in the smelt meat, so pay attention to it when seasoning.
