1. Ingredients: North tofu, beef filling, garlic sprouts Seasoning: tempeh, ginger, garlic, Pixian bean paste, chili noodles, pickled pepper, chili oil, water, salt, chicken essence, light soy sauce, water lake, pepper powder.
2. Cut tofu into small square pieces; mince ginger and garlic and garlic sprouts; chop tempeh and set aside.
3. Add a little salt to the tofu in a pot under cold water, cook on medium heat and set aside. (Do not remove to keep the temperature, the finished dish tastes good).
4. Heat the pot with oil, add the beef filling and stir-fry until golden brown.
5. Add the bean paste, pickled peppers, pepper, minced ginger, minced garlic, and chili powder and stir fry until the beef is colored.
6. Add appropriate amount of water to the pot.
7. Add tofu, light soy sauce and chicken essence to taste.
8. Boil for 3-4 minutes, pour in water starch in portions to thicken.
9. Turn off the heat, add pepper powder, chili oil, and sprinkle garlic sprouts.
