1. Cut the tofu into small pieces and set aside.
2. Cut the shallots for later use.
3. A small amount of starch water is reserved.
4. Bring to a boil, add tofu, blanch for about five minutes, remove and set aside.
5. Pour the oil in the hot pan and add the pepper. You can add the pepper according to your personal taste. Add more pepper if you like it hotter. After frying, add the Pixian bean paste and continue to fry until fragrant.
6. Fry for three to five minutes and pour into a small bowl of water. After the water is boiled, pour in tofu, pour in a little starchy water, cover the pot, collect the juice over high heat, and put in the right amount of salt and monosodium glutamate before starting the pot. The juice is almost ready to be out of the pot.
