1. Cut the beef into minced beef, cut the tofu into cubes, add some salt to the pot, cut the shallots and chopped green onions separately, cut the ginger and garlic, mix the water starch in a small bowl, and pour out the cold water after the tofu is boiled.
2. Put a little oil in the pot, pour ground beef, stir-fry for 40 seconds on low heat, add ginger garlic, shallots, peppercorns, stir fragrant, add an appropriate amount of Pixian bean paste, stir-fry the red oil and add a little spicy hot pot base. Stir-fry, add the tofu, stir-fry evenly, add water to pass the tofu.
3. Seasoning, chicken powder, cumin powder, pepper, oyster sauce, salt, a little soy sauce, stir in a pot, cook for 10 minutes, when half of the tofu is exposed.
4. Divide it into three times, thicken it, turn off the heat for the last time, add a little pepper oil, put it on a plate, and sprinkle with chopped green onion.
