1. North tofu cut into small four cubes
2. Chopped green onion and ginger
3. Pour green onion companion soy sauce in a bowl
4. Add sugar and water to mix evenly and set aside
5. Add water to the pot and bring to a boil, put the tofu cubes in the pot and blanch for about two minutes, remove and drain for later use
6. Heat the wok, pour in oil, stir-fry the chopped green onion and ginger, pour in the meat and stir fry
7. Stir-fry until the meat becomes white and soft
8. Pour in the prepared sauce and stir-fry on low heat to get the flavor of sauce
9. Then pour in the tofu cubes, simmer in boiling water on low heat until the tofu is delicious
10. When the soup in the pot is reduced, pour in water starch to thicken, add the chili rings and stir fry evenly and turn off the heat.
Tips:1. Put the tofu to boil in salt water, not only can make the tofu less easy to boil, but also can remove the beany flavor and let the tofu taste better.
2. This dish does not use salt, the salty and umami taste of soybean paste is enough.
