1. A piece of tofu. This kind of tofu is tenderer than old tofu, but tougher than internal fat tofu, suitable for burning.
2. Cut into half the size of a mahjong tile.
3. Chop the lean meat into minced meat.
4. Wash the garnish and dry the water. Cut the shiitake mushrooms and red pickled peppers into the size of peas.
5. Finely chop ginger and garlic.
6. Heat the pot, pour in an appropriate amount of oil, pour in the ginger and garlic until fragrant.
7. Pour in the minced meat and fry until the color changes.
8. Pour in the diced shiitake mushrooms and peas and stir fry.
9. Add appropriate amount of salt and light soy sauce, pour in a bowl of boiling water, and mix well.
10. Pour in the tofu, turn it gently, being careful not to shovel the tofu, cover the pot and simmer for a few minutes. If you like the tofu to be tender, the simmering time is shorter, and if the tofu is more flavorful, the time is longer.
11. After about five minutes, open the lid, add the diced red pepper, stir a few times, and cook until the diced red pepper is cooked.
12. The diced red peppers are cooked and served on a plate.
Tips:1. The side dishes are as you like.
2. Don't cut the tofu into too big pieces, it is not easy to taste. After cooking for a long time, the tofu will boil holes, not so tender, but tasty. If the cooking time is short, the tofu will be tender, but it will have a slightly beany taste.
