1. Prepare tofu and minced meat
2. Cut the tofu into 1 cm cubes, soak in boiling water for two to three minutes, drain and set aside
3. Prepare half a spoon of dark soy sauce, a spoonful of bean paste and half a spoonful of spicy sauce, some ginger and garlic (here ginger and garlic can be minced)
4. Heat oil in a pan, sauté the garlic and ginger, add the minced meat and stir-fry until the color changes, add the bean paste and chili sauce, stir-fry on medium-low heat until the aroma and the red oil come out
5. Add a bowl and a half of boiling water, bring to a boil over high heat, pour in the tofu cubes prepared in between, and bring to a boil over high heat, add half a spoon of dark soy sauce, and simmer for six minutes
6. Add water starch when the water in the pot is about to boil dry. Note that the water starch should be stirred with cool boiled water (not cold water). The ratio of starch to cold boiled water is 1:4. After about 1 minute, add the water starch for the second time and continue to stir fry. When it comes out of the pan, add the right amount of chicken essence and stir fry.
7. Sprinkle with chopped green onion
