1. Chop beef into minced pieces.
2. Cut the tofu into small pieces and blanch them in boiling water.
3. Heat oil in the wok, add minced beef and stir-fry to change color, and pour some cooking wine.
4. Add the bean paste and stir up the red oil on low heat.
5. Add chili powder and ginger and stir well.
6. Add appropriate amount of hot water, add tofu, add salt and soy sauce. Bring to a boil, cover and simmer over low heat.
7. When the soup is reduced, add water and starch to thicken. Sprinkle with shallots.
8. Pour into a bowl and sprinkle with pepper powder.
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