Mushroom Tofu Pot
1.
Main ingredients: northern tofu, shiitake mushrooms, green cabbage heart.
2.
Seasoning: soy sauce, vinegar, Pixian bean paste, chopped pepper sauce, onion, chives, garlic, ginger, star anise, cinnamon, bay leaf, sugar.
3.
Wash the mushrooms and blanch them in water, add some salt to sterilize them.
4.
Cut the tofu into about 1 cm slices; cut the onion into strips, mince the ginger, and squeeze the garlic into small pieces.
5.
Heat a wok with cold oil over medium heat, and fry the tofu slices until browned on both sides.
6.
Start the stove again, place the onions at the bottom of the casserole, and then place the fried tofu.
7.
Heat the wok again. After frying the remaining oil of the tofu, stir fragrant leaves, cinnamon, and star anise.
8.
Add minced ginger and garlic and stir fry until fragrant.
9.
Add a spoonful of Pixian bean paste, a spoonful of chopped pepper paste, and half a spoonful of sugar.
10.
Pour in soy sauce and vinegar, and mix thoroughly.
11.
Add a bowl of water and fire stock and wait for the soup to boil.
12.
Fill the casserole with shiitake mushrooms (can be cut appropriately).
13.
Pour the boiling soup into the casserole.
14.
Dip the tofu into the soup, simmer about a very medium heat, and open the lid to collect the juice. Gently pull a few times with chopsticks in the middle to confirm that there is no sticky bottom, and do not turn it over.
15.
After the soup is almost harvested, add the heart of the cabbage to the side of the pot, turn off the heat, and sprinkle with chopped chives. Tofu and shiitake mushrooms are very tasty. You have to taste it before deciding whether or not to add salt and how much salt to add.
