1. Prepare the ingredients and seasonings, cut the tofu into small pieces, and mince the beef.
2. Boil the tofu cubes in a pot of boiling water for 2-3 minutes, pick up and set aside.
3. Heat the pan with cold oil, add minced beef to low heat and sauté slowly, add a little pepper powder and light soy sauce in the meantime, stir fry together until the water evaporates, shovel it for later use.
4. Leave an appropriate amount of oil in the pot (not too much oil), and slowly sauté the next large spoonful of Pixian bean paste over low heat, add minced garlic and minced ginger and continue to fry for a while, add a bowl of water (better use broth).
5. After the water is boiled, add the tofu, add light soy sauce, dark soy sauce and sugar during the period, add water starch to thicken the soup when only half of the soup is received.
6. After the thickening is finished, heat up the sauce, add the fried minced beef, sprinkle with chopped green onion and pepper powder, stir-fry evenly before serving.
Tips:1. You can use a frying pan to stir-fry minced beef. If you use an iron pan, heat the pan with cold oil, otherwise it will stick to the pan. 2. When frying the bean paste, be sure to stir-fry the bean paste slowly, so that the aroma of the bean paste will gradually evaporate and blend into the tofu. 3. If you omit the beef, this dish will be quicker, but the flavor may be slightly different.
