1. Cut the tofu into 2 cm cubes, put a little salt in water, and soak the cut tofu in water for about 15 minutes. Then remove it for use.
2. Heat up a frying spoon, add an appropriate amount of peanut oil, and fry minced meat. , The minced meat changes color and stir-fry with Pixian bean paste.
3. Stir-fry for the aroma, stir-fry with tempeh, stir-fry the tempeh for aroma, add minced garlic and stir-fry, then cook with rice wine and stir well.
Saute the above ingredients, pour the broth and bring to a boil, then add an appropriate amount of soy sauce, season with salt, then add tofu and boil.
Cook the tofu for about 3-5 minutes, then add a little chicken powder to make it fresh and thicken the starch with water.
At this time, while shaking the pot, push the bottom of the pot with a spoon to prevent the tofu from sticking to the pot. When the starch is completely gelatinized, the code plate can be taken out.
After serving, sprinkle evenly with a layer of pepper noodles while hot.
5. Then, sprinkle with chopped green garlic and a little chopped coriander, if you don't like coriander, don't put it.