Crispy Tofu with Sauce
1.
The tofu is cut into one-centimeter-thick slices and deep-fried until golden on both sides, and the surface forms a hard crust. Don't be too thin, otherwise the tofu will become thinner after the moisture inside evaporates, and the taste will not be good (or you can fry it slowly with less oil). Its practical frying is faster and fragrant. Don't worry about what to do with the fried oil, the fried tofu oil is very clear and can be used again
2.
It was blown up like this. Fish out for spare
3.
Sliced ginger and garlic, sliced pork belly. Don't need too much pork belly, just add some fat to the tofu. Cut the green onion tails separately. Cut the green onion into inch sections
4.
In the wok, without oil, stir the pork belly. Stir out the oil, then add a proper amount of oil
5.
Stir till dry incense, remove and set aside
6.
Directly use the oil in the pot, add 1 tablespoon of bean paste (the specific amount depends on personal taste), fry the taste, add the ginger and garlic to fragrant, then add the green onion, and add 2 tablespoons of cooking wine
7.
Add 3 tablespoons of soy sauce and some sugar. Appropriate amount of salt (the bean paste has a salty taste, the salt depends on the taste), cook in 2-3 bowls of hot water
8.
Put the tofu in and pour in the pork belly. Like this, use a spoon to scoop up the soup and pour it on the tofu. Let the tofu soak up the soup. The small fire boiled slowly. Until the soup is almost harvested, the water starch thickens a thin layer of gorgon. Sprinkle with chopped green onions. Out of the pot
