1. Diced tofu is soaked in light salt water for a while.
2. Boil the tofu under boiling water for half a minute and drain the water. This step is to make the tofu in a while not easy to break.
3. Cut all the ingredients
4. Cut the pork into minced meat, add a little cooking wine and light soy sauce, and marinate for ten minutes. The minced meat will be more flavorful for a while
5. Heat up the oil and turn it to medium heat, then pour in the meat. Stir fry, copy until the meat is slightly spit in oil, pour in all the ingredients
6. Pour in the bean paste and continue to stir fry the light soy sauce
7. To prepare a bowl of stock, I usually use big bone soup
8. Pour in tofu and broth and simmer over high heat
9. After the water boils, add half a spoonful of pepper noodles, the pepper noodles. Be sure to put it early at this time because it’s not so good. Then hook a thin slice of glutinous rice with water starch and pay attention to stirring the inside of the pot. Don’t let the tofu paste.
10. Start the pot, sprinkle with green onions, the tofu is tender and fragrant, and the thick soup leftovers in the broth are very good for noodles and some vegetarian dishes in the inside. See if it is very appetizing.
Tips:This dish must maintain the original flavor of tofu, so the seasoning does not need to be too complicated. Pixian Doubanjiang is essential.
