Kung Pao Tofu
1.
Cut tofu, cucumber and carrot into small cubes, mince green onion and ginger. The peanuts are washed clean (or not washed) to control the moisture. Put the peppercorns in a small bowl and add half a bowl of boiling water to soak the peppercorns water for later use. The corn starch is mixed with water to make water starch for later use.
2.
Pour a little oil in the wok and stir-fry the peanuts over low heat until fragrant and crispy, let out to cool, rub off the red clothes and set aside.
3.
Add oil again in the pot, heat it to 70% heat, add tofu, and fry until it is yellow and the oil is controlled for use.
4.
Leave the bottom oil in the pot and fry the chopped green onion and ginger on a low heat, add the bean paste and fry the red oil.
5.
Add the diced carrots and stir fry until half cooked.
6.
Filter out the pepper and leave the pepper water.
7.
Add lightly soy sauce, pepper water, cooking wine, sugar, salt and water to the pot.
8.
Bring to a boil and pour in tofu cubes,
9.
Bring to the boil again, add the chicken essence, add the diced cucumber and peanuts and stir fry a few times.
10.
Add water and starch to thicken and serve.
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