1. Tofu diced
2. Add a little salt to blanch water in the pot and cook for a while. Remove before use to avoid sticking. Adding salt can set the shape of the tofu, and blanching it can also soften the tofu.
3. Mince the green onion, ginger and garlic, and cut some green onions for later use. Cut some green onions and put them in cold water for later use (this is just for decoration, you don’t have to)
4. Heat the wok into the oil, add the minced beef and stir fragrant, stir until the minced meat spit oil
5. Add the chopped green onion and garlic and stir fragrant
6. Add Pixian bean paste and stir-fry over low heat to get the red oil
7. Add chicken broth or water to a boil, add a little light soy sauce and a little salt, seasoning with chili oil, and cook for about 5-8 minutes. See that when the soup is almost received, add water to the starch, not too thick, turn off the heat and sprinkle the pepper noodles with a little MSG and turn it out.
8. Sprinkle chopped green onion and shredded green onion on the platter for garnish
Tips:Sichuan pepper noodles are best if the peppercorns are fried in a pot on a low fire and rolled into powder.
