1. Basic ingredients: tofu, green and red peppers, bean paste, fungus, green onions, garlic, tomatoes. Soak the fungus in warm water for about ten minutes, wash and remove the roots and set aside.
2. Cut tofu into triangular flakes 1 cm thick, cut green and red peppers with a rolling blade, slice garlic, cut green onions into small pieces, and cut tomatoes into small pieces. Set aside.
3. Pour oil in the frying pan, put in tofu slices on low heat for a while, fry until golden on both sides, then take it out of the pan and set aside.
4. Pour oil in the wok and reduce the heat. Add green onion and garlic slices, add a spoonful of Pixian bean paste, and stir-fry until fragrant.
5. Add green and red peppers and washed fungus, turn to high heat and stir fry. Pour half a spoon of salt, two spoons of sugar, one spoon of dark soy sauce, two spoons of light soy sauce, one spoon of cooking wine and one spoon of fresh shellfish into a bowl, add a little hot water and stir well, then pour into the pot and continue to stir fry.
6. Stir-fry for a few minutes on high heat, add the fried tofu and continue to stir-fry evenly.
7. Add boiling water to the pot, the amount of water is appropriate to cover the tofu, then add a cover and simmer for five minutes.
8. Add the chopped tomatoes, add a spoonful of chicken powder, stir-fry evenly and continue to cover and stew.
9. After the taste is fully flavored, stir the starch with cold water, pour it into the pot and heat it for a while, the soup will thicken and it can be taken out of the pot.
10. That's it.
Tips:1. The bean paste is very salty, so are the soy sauce and fresh shellfish, so you must put less salt;
2. Putting a little tomato at the end can well neutralize the stimulation of the bean paste;
3. Students who like garlic sprouts can put a little minced garlic sprouts before the pan and stir-fry a few times to make it out of the pan;
4. When frying the tofu, the heat should be controlled well. Once it is overheated, the tofu will have a strong paste flavor and will be unpalatable.
