1. Tofu
2. Cut into small mahjong pieces and soak in salt water
3. Sliced green onion, chopped green onion, ginger slice, garlic slice
4. Minced green garlic leaves
5. Beef diced
6. Pour the water used to soak the tofu and the tofu into the pot and bring to a boil
7. After boiling, turn off the heat and continue to soak the tofu in hot salt water to keep it hot
8. Put oil in the pot, add beef cubes, stir-fry the cooking wine on a low fire, always keep the fire low
9. Stir-fry until the beef cubes are crisp and the cooking oil becomes clear again. Scoop out the crispy beef cubes for later use
10. In a separate pot, put oil in the pot and stir-fry the Pixian bean paste, add cooking wine, and stir-fry for 3 minutes. Be sure to stir-fry the red oil
11. Add tempeh and continue to stir fry
12. Add green onion, ginger and garlic and continue to stir fry for a fragrance
13. Add water, seasoning and salt, light soy sauce, dark soy sauce, chicken essence. Bring to a boil, after boiling, cook for a few minutes on medium heat
14. Remove the onion, ginger, garlic, Pixian bean paste and other miscellaneous ingredients to make the soup clean
15. Remove the tofu from the tofu pot and put it in the red oil soup, bring to a boil on high heat, boil the tofu for a few minutes, and cook for a few minutes.
16. Add crispy beef cubes and continue cooking
17. Adjust water starch, set aside
18. Turn off the minimum heat, and thicken it twice. It is not easy to grasp the consistency once. Pour the water starch on the bubbling area, shake the pot lightly to coat the tofu evenly
19. Turn off the heat and drizzle with sesame oil, sprinkle the pepper noodles, and serve. Sprinkle chopped green garlic
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