1. Bring a pot of water to a boil, add 2 teaspoons of salt, add the cut tofu, simmer for 20 minutes, gently pick up the filtered water and set aside. When cooking the tofu, free your hands to process the chives and chop the white onions into puree Diced green onion;
2. Put the pot on the stove, turn on the medium heat, pour the minced meat, mash it with a spatula, and stir until the water comes out. If there is too much water, it can be decanted. If there is not much water, the water will be collected on the high fire and set aside;
3. Pick up the pot, put about 2 tablespoons of vegetable oil, pour in the pepper, medium heat, stir up the aroma, pick up the pepper;
4. Turn on medium heat, add bean paste and dried chili cut into sections, stir out the red oil, add ginger, garlic and green onion, and sauté;
5. Pour in tofu and minced meat, add 1/2 tablespoon of sugar, 1/2 teaspoon of pepper, and stir evenly;
6. Blend starch water, 2 teaspoons of corn starch, 1/3 cup of water;
7. Pour the starch water evenly into the pot, turn on high heat, add garlic leaves, stir well, boil until the starch water bubbles up, and put on a plate;
8. Sprinkle cooked pepper powder and chopped green onion on the tofu and serve.
Tips:1. Tofu is boiled in salt water first to increase the toughness and bottom flavor of the tofu;
2. I have read the Internet saying that adding garlic leaves will increase the fragrance, but this time I added some, and it was really good;
3. The so-called cooked prickly ash powder, sauté the prickly ash powder that has been grinded and sifted by yourself, let it cool, and then put it in a bottle, and then sprinkle it on the food when it is used.
