1. Prepare the ingredients, white jade tough tofu, minced chicken breast, and pickled with some pepper powder, dried chili I used bell pepper, or Erjingtiao, which is more fragrant and not very spicy. Mixed with pepper and pepper, it will be numb and fragrant
2. Cut the tofu into pieces, not too big, or it's not easy to taste
3. For a small fire, add a little oil to the pot, just a little bit of oil. Put the pepper and sesame pepper first.
4. Then put 1 spoon of bean paste and dried chili
5. Add the minced chicken breast and stir-fry evenly. This process must be done on low heat, otherwise it will be easy to batter.
6. Put the tofu in the pot, stir fry gently, don't use too much force, otherwise the tofu will break easily, then add half a bowl of water, turn the heat to slurp, and add a little salt.
7. When the water is almost harvested, sprinkle in a little pepper powder and it is ready to be out of the pot.
Tips:Don't put too much salt, because the bean paste is salty. Don't thicken, because starch gains weight.
