1. Prepare ingredients.
2. Add the peppercorns to a pot over medium-low heat and stir until brownish-red.
3. After the pepper is allowed to cool, crush it with a rolling pin.
4. Pour water in a pot, add a little salt, boil, put in tofu, turn to low heat, remove and drain after 2 minutes.
5. Heat in a net pot, add oil, add minced beef to medium-low heat and stir-fry until the oil is dry and crispy. Add the finely chopped Pixian Douban, pepper noodles, and chili noodles. Minced garlic.
6. Add rice wine and soy sauce, stir fry over high heat to get the aroma.
7. Add some hot water, put sugar and salt to a boil.
8. Gently put the tofu into the pot, turn to a low heat and simmer for 5 minutes.
9. Let the soup thicken and thicken.
10. Turn off the heat and serve, sprinkle garlic sprouts and part of the pepper noodles on the plate.
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