1. Prepare ingredients.
2. Cut the tofu into small pieces and soak in light salt water for about 15 minutes.
3. Chop beef into minced pieces.
4. Cut green garlic sprouts into sections, mince scallion, ginger and garlic.
5. Chop the Pixian bean paste and set aside, and chop the tempeh.
6. Put the peppercorns in a pot and stir-fry until ripe.
7. Crush the cooked peppercorns into finely chopped pieces for later use.
8. Pour an appropriate amount of oil into the pot. After the oil is hot, put the minced beef in the pot and stir fry until the color turns white.
9. Put the tempeh and Pixian bean paste into the pot, stir-fry the red oil, then put the chili powder and half of the pepper powder into the pot and stir-fry evenly.
10. Then put the minced ginger, green onion and garlic into the pot and stir fry until the aroma is achieved. Then pour 1 teaspoon of soy sauce into the pot and stir-fry evenly.
11. Pour 1 bowl of hot water into the pot.
12. Put the tofu in the pot and cook for 2-3 minutes, add salt according to taste.
13. Pour in water starch to thicken it.
14. Put the green garlic seedlings into the pot and stir evenly.
15. Turn off the heat, put the tofu in a bowl, and sprinkle the other half of the pepper powder on the surface of the tofu. Finally, pour a small spoonful of hot oil on the pepper powder and serve.
