1. Cut the white jade tofu into small cubes about 1cm, and let it go over in water (there is no smell of raw tofu). Stir the cornstarch water with cold water for thickening.
2. Chop the green onion, ginger, and garlic into pieces, pour oil in a hot pan, add the onion, ginger, and garlic to explode the fragrance.
3. Pour the bean paste and stir fry, adding less salt and thirteen flavors.
4. Pour in the tofu and stir fry for about 3 minutes, or not too big.
5. Sprinkle the hooked gorgon
6. Sprinkle with chopped green onion and serve.
Tips:The bean paste itself has a heavy seasoning, so it does not matter if you put less or no salt and thirteen spices in the process of making it.
