1. Take a photo of the main ingredients, soak the soybeans in water for half an hour before use
2. Cut plum meat into large slices and marinate in rice wine and salt for a while
3. Then use dry starch to grasp evenly, until the hands are sticky, as long as you grasp for a while, your hands will stick
4. Fill the wok with oil, add dried chili and pepper, stir-fry on low heat until the color becomes a little darker, and the aroma will come out immediately after it comes out. Be careful not to fry or be too dark in color. After cooling, use a rolling pin to crush
5. Fry the soaked soybeans in warm oil and low heat until crisp and fragrant.
6. Fill the pot with oil, stir the Pixian bean paste with low heat until the red oil comes out, add the green onion, ginger, and minced garlic and sauté until fragrant
7. Then add soy sauce and rice wine to sauté
8. Pour an appropriate amount of water into the pot, not too much water, too much water will dilute the taste of the dish. Add salt and sugar, boil the water and cook for about two minutes to let the soup taste. During the period, I put the inner fat tofu in a large bowl as the bottom, because I used less, so I didn't blanch the tofu. If the amount is large, blanch the inner fat tofu.
9. On high fire, put the marinated meat slices into the pot one by one with chopsticks. Don't move it, otherwise the starch will fall off and the meat will grow old. Turn off the heat when the meat slices change color. Plum meat is very tender and easy to mature. Then pour the soup and meat on the tofu in a large bowl, pile the mashed chili and pepper, add some chopped green onion and garlic, heat a little bit of hot oil to top it, and finally sprinkle with the fried soybeans.
