1. Collection of ingredients.
2. Prepare ingredients: chop millet into rings, chopped green onions, chopped green onions, and mince garlic. Prepare a bowl of juice: 2 tablespoons of extremely fresh, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 1 gram of salt, 1 gram of white pepper, a little white sugar, stir well and set aside.
3. Cut the tofu into cubes.
4. Fill a wok with water and bring to a boil, add a little salt to the water, blanch the tofu for 2 minutes and turn off the heat. The coffee for tofu is blanched and left in the pot. Take out the water before putting it in the pot, so that the tofu is always hot from the inside and has a good taste.
5. Add oil to the wok, add the minced meat and stir-fry until dry and fragrant.
6. Push the minced pork to the side of the pot, pour in the minced garlic, spicy millet and onion diced and stir fry to create a fragrance. The onion should be fried until it is transparent and has a strong aroma.
7. Pour the bean paste and stir fry evenly.
8. Pour in the tofu, and gently mix with a spatula.
9. Pour in the bowl of juice, and then gently push to make the bowl of juice even.
10. Add half a bowl of water, cover the pot, and simmer for 2 minutes.
11. Pour in starch water to thicken the soup and make the soup thick. Use a spoon to drizzle a few drops of white vinegar along the side of the pot to enhance the taste and increase the gas of the pot. Sprinkle with chopped green onions out of the pot to complete the deliciousness. (I'm sorry that no one helped me with the recipe. The step of pouring the vinegar on the side of the pot is not easy to shoot. The fog covered the camera. Please forgive me, just remember this step)
12. Finished picture.
13. Finished picture.
Tips:1. The selection of tofu is fine tofu and lactone tofu. Old tofu is not recommended, it is not tasty, and the taste is not as good as soft tofu. Coffee is recommended to choose soft tofu, which tastes good and has better nutrition than lactone tofu.
2. Tofu needs to be blanched to remove the beany taste.
3. Pork moo does not need to be marinated. Stir-fry in a pot over medium heat until it is burnt and fragrant. The meat moo is dry and fragrant, and the tofu is tender and smooth. This is the characteristic of this dish.
4. The tofu tastes the best from the inside and outside. Don't get too cold water after blanching, soak it in hot water temporarily to keep enough heat, remove and drain the water before putting it in the pot.
5. The variety of sauce can be selected according to your own taste, such as bean paste, Pixian hot sauce, tempeh hot sauce, etc. The one you like is the best.
6, all kinds of seasonings into the bean paste have saltiness, and the amount of salt should be less.
7. The vinegar on the side of the pot has the effect of improving the taste and increasing the gas of the pot. It is necessary to pay attention to not too much, and not to taste sour.
