1. Cut the processed fat intestine into small sections. (Cleaning method, I have sent it before)
2. The soft tofu is soaked in light brine. (If you like to eat old tofu, put old tofu)
3. Prepare the base material.
4. Separately cut the dried red pepper into sections, chop the green onions, slice the ginger, and chop the garlic into small pieces for later use.
5. Turn on the fire and stir-fry the fatty intestines in a pot.
6. Slowly stir-fry the water, then serve.
7. Wash the pot, boil it dry, pour the oil, add three spoons of bean paste, and let it fragrant.
8. Stir-fry the red oil (about five minutes, low heat throughout)
9. Add aniseed (geran leaf fruit, cinnamon bark, star anise, white cocos, etc.), minced garlic, dried red pepper, sliced ginger and green onions and stir fry until fragrant (about two or three minutes, all on low heat), pour in the fatty intestines and stir fry.
10. Stir-fry for about two or three minutes, pour the cooking wine along the side of the pot to remove the fishy.
11. Add a spoonful of light soy sauce and a little sugar.
12. Pour in boiling water and close the lid. (It’s OK if you haven’t passed the noodles) Bring to a boil and simmer for an hour on low heat.
13. Prepare some chopped green onion and millet pepper and cut into rings.
14. After an hour, the soup was lost by more than half.
15. Put in tofu soaked in brine.
16. Gently push with a spatula to allow the soup to cover the surface of the tofu, close the lid, and continue to cook for ten minutes.
17. Turn off the heat after ten minutes.
18. Use a spatula to transfer to a bowl.
19. Sprinkle with chopped green onion and millet pepper. (Can't eat spicy food, don't add it)
20. Does it look appetizing?
Tips:1 The bean paste is very salty, I didn't add any salt.
2 If you can't eat spicy food, you can put less pepper.
3 The tender tofu is soaked in salt water in order to have a better taste and make it difficult to break up when boiling.