Kung Pao Tofu Ding
1.
First cut the tofu into small cubes;
2.
Finely diced cucumber;
3.
Cut red pepper into oblique pieces and set aside;
4.
Prepare an appropriate amount of minced garlic, dried red pepper and chopped green onion;
5.
A handful of peanuts for spare;
6.
Put an appropriate amount of oil in the pot, put the peanuts in a low heat and fry them crisply, then remove the oil to control;
7.
Then add tofu cubes and fry them until golden and foamy, then remove the oil control;
8.
Leave a little base oil in the pot, add dried red pepper, minced garlic, and bean paste in turn to stir up the aroma;
9.
Then add the diced cucumber and stir fry for a while;
10.
Pour in the fried tofu cubes and stir fry a few times;
11.
Pour in the fried peanuts, add a little salt and stir fry evenly;
12.
Pour into a bowl of juice and cook for a while, when it is thick, add appropriate amount of pepper and chicken essence to stir-fry quickly, sprinkle with chopped green onion and start the pan; (previously add sugar, light soy sauce, oyster sauce, vinegar and starch to a bowl Juice spare)
Tips:
1. Cut the tofu into pieces in advance and then drain the water slightly, which is good for frying later. \n2. The amount of ingredients in the bowl of juice can be flexibly adjusted according to personal taste.
