1. Prepare tofu and cooked peanuts, cut the tofu into small pieces, and control the water for later use.
2. Increase the oil in the pot (add more oil), and fry the tofu in portions.
3. Fry it into light yellow and remove it for later use.
4. Bowl of juice: 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1/2 tablespoon of balsamic vinegar, 1 tablespoon of sugar (sweet and sour ratio, flexibly controlled by yourself), a little sesame oil, starch, salt, add appropriate amount of water and mix thoroughly for later use.
5. Sliced green onion and ginger and set aside
6. Put a little base oil in the pot, add appropriate amount of pepper, stir fragrant on low heat, then remove the pepper.
7. Add 1 tablespoon of Pixian hot sauce and fry the red oil.
8. Stir fry with green onion and ginger
9. Pour the juice into a bowl and bring to a boil.
10. Add fried tofu.
11. Collect the juice over high heat, add peanuts, and turn a spoon.
12. Turn off the fire, finished product
13. Loading
Tips:Tips: The fried tofu must be oil-controlling. Don't fry it too hard, or it won't taste good.
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