1. Prepare materials
2. Add oil to the pot, heat up, add the pepper and squeeze the oil until the aroma and the color of the pepper become darker, turn off the heat.
3. Drain the pepper oil and set aside the pepper.
4. Add a tablespoon of Chinese pepper oil and a small half tablespoon of cornstarch to the minced meat and mix well.
5. Cut the tofu into pieces.
6. After the water is boiled, add salt and tofu. When the water boils again, simmer the tofu over low heat.
7. Scallions, mince garlic.
8. Add a tablespoon of pepper oil to the wok, sauté the shallots and garlic, add the minced meat and stir-fry, not overcooked.
9. Add the spicy bean curd and soy sauce and stir fry evenly.
10. Add the broth and sugar.
11. Add the simmered tofu.
12. Boil the peppercorns together for about 5 minutes, then remove the peppercorns.
13. Dissolve the remaining cornstarch in a small bowl of water and pour it into the tofu to thicken.
14. Transfer the tofu into a casserole and set a low heat. Drizzle with sesame oil and the remaining pepper oil, sprinkle with chopped green onion.
