1. Prepare ingredients, north tofu, chopped pepper, green onion and garlic, etc.
2. Cut garlic and chives into finely divided pieces for later use.
3. Put the good minced garlic, chopped green onion, sugar, oyster sauce, light soy sauce, chopped pepper, pepper, chicken powder and other ingredients into a bowl together, add a little water and stir evenly the sauce for later use.
4. The tofu is processed after the sauce is prepared. The northern tofu is cut into large slices of half a centimeter.
5. The cut tofu is coated with a layer of dried starch.
6. The eggs are beaten in a bowl, and the starchy tofu is coated with a layer of egg liquid. (The cut tofu is first coated with starch and then coated with egg liquid, so that the processed tofu will not break easily, and the color of the fried tofu will be more golden and crispy)
7. Put the tofu wrapped in egg mixture into a frying pan and fry over medium to low heat.
8. Fry until golden on both sides, fry the tofu wrapped in egg liquid until golden, and pour directly into the bowl of juice prepared in (Step 3).
9. After boiling, simmer for a few minutes on medium and low heat to allow the sauce to fully infiltrate the tofu.
10. After simmering until the soup is reduced and the tofu is slightly softened, change the heat to medium heat to collect the juice and basically collect the soup.
Tips:1. The tofu is first dipped in starch and wrapped in egg liquid. It is not easy to break during frying, and the color will be more beautiful when frying. The starch will gelatinize during the braising process, which can play a certain role in thickening.
2. After the tofu is poured into the bowl of juice, be sure to simmer for a few minutes on low heat to allow the flavor to fully penetrate into the tofu to achieve a soft and juicy taste.
