1. Wash the beef, cut it into cubes, and marinate a little with a few drops of oil.
2. Cut the tofu into cubes, put it in a boiling pot, add a dozen grains of salt and water to drain.
3. Finely chop the tempeh and bean paste.
4. Cut the green garlic sprouts into short horse ear shapes.
5. Cut the green garlic sprouts into short horse ear shapes.
6. Then pour 2 tablespoons of oil into the pot and stir-fry the watercress over medium heat until it turns bright red. Add the tempeh and chili noodles and fry until fragrant.
7. Pour the fresh soup that can submerge the tofu into the pot, add the tofu and cook thoroughly.
8. Add soy sauce, pour 1 tablespoon of water starch into the pot for the first time and push it evenly.
9. Add beef cubes, green garlic sprouts, and chicken powder to burn the garlic sprouts to produce a fragrant and broken life.
10. For the second time, add 1 tablespoon of water starch, push the bright color evenly, and put it on the pan.
11. Sprinkle some pepper powder on the surface.
Tips:If there is no clear soup, you can add water. Twice the thick soup to prevent the tofu from spitting water. The ratio of chili powder and pepper powder can be changed according to your own taste. In addition, depending on the brands of Douban and Soy Sauce, these ratios can also increase or decrease. Don't be afraid of trouble, cut the watercress and tempeh finely to make it more fragrant and beautiful. Some pepper powder has insufficient hemp and bitter taste, which affects the taste of the whole dish. If you buy it in bulk, you should taste it. Sichuan pepper is the best. If you can't buy it, return the next one and buy the packaged Wang Shouyi, but pay attention to the production date. .
