1. Prepare materials.
2. Mix half a tablespoon of starch with a little water to make the juice.
3. Chop green onion, mince ginger and garlic. If it is very spicy, you can cut some dried chili in addition to Pixian bean paste.
4. Cut the tofu into small pieces.
5. Add appropriate amount of peppercorns in a hot pan and saute until fragrant, remove the peppercorns.
6. Add green onion, ginger, garlic and sauté pan.
7. Add two tablespoons of Pixian bean paste and stir in the red oil.
8. Add the meat and stir fry until the meat is loose and slightly oily.
9. Add tofu and stir fry a few times, add a little sugar.
10. Add a small bowl of water, bring to a boil over medium-low heat and simmer for 35 minutes.
11. Add a little chicken essence, pour in starch water to thicken the juice, and it can be out of the pot. The Pixian bean paste was very salty, so no more salt was added.
12. It's on the table.
13. It's just right to go with a bowl of rice, and the meal is delicious.
