1. Cut tofu into thin slices half a centimeter thick
2. Sliced green onion and garlic, shredded ginger
3. Wash the garlic sprouts and cut into diagonal slices
4. Put two spoons of light soy sauce, two spoons of vinegar, one spoon of cooking wine, one spoon of sugar in a small bowl, and mix thoroughly
5. Put two spoons of starch in another small bowl, add appropriate amount of water to make starch juice
6. Heat the pot, add some vegetable oil, heat the oil, add tofu
7. Fry until golden brown and turn it over
8. Yellow on both sides, ready for use
9. Use the base oil of fried tofu, sauté the onion, ginger and garlic
10. Add a spoonful of Pixian bean paste and stir fry to get the red oil
11. Put the seasoning in a small bowl and bring it to a boil
12. Add tofu
13. Add half a small bowl of water and bring to a boil
14. The soup becomes less, add garlic sprouts
15. Add starch juice, stir fry over high heat and turn off the heat evenly
16. Platter
