1. Wash the tofu and cut into small pieces of 2 cm square, cut the beef into diced meat (marinate with salt and cooking wine for 20 minutes), mince the ginger and garlic, and chop the garlic sprouts into small pieces.
2. Put the tofu cubes in boiling water with a little salt and blanch them to remove the beany smell, then remove the tofu and set aside.
3. Heat oil in a pan, pour beef, fry dry and fry until fragrant.
4. Then add minced ginger and garlic and continue to fry. After the ginger and garlic are fragrant, add the bean paste and chili noodles.
5. After the chili noodles are fragrant, add water or stock (but chicken broth or pork bone soup, etc.).
6. After the broth is boiled, pour in the tofu that has been drenched in water, and cook it over a low heat to let it taste.
7. When the soup is almost dry, add chicken essence, pepper, dark soy sauce, minced garlic sprouts, and pour water starch to thicken it.
8. Stir-fry and mix evenly, harvest the juice naturally, and put some pepper noodles after the pan is out.
Tips:Food lovers, the sweetheart of two cats.
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