1. Prepare ingredients.
2. Tofu is blanched in water. Add 1 teaspoon of salt and 1 teaspoon of oil to the water when blanching, so that the inside of the tofu is more stable and not fragile.
3. Saute the char siu cubes until fragrant, set aside.
4. Heat up the pot and add oil, add ginger, minced garlic, pepper powder, chili powder, garlic leaves, green onions, and bean paste, and saute slightly.
5. Put the tofu, add appropriate amount of sugar and pepper noodles, add 2-3 tablespoons of broth or water, and lightly swipe a few times.
6. Pour the char siu cubes, stir well, then pour in the gorgon juice, flip gently, the gorgon juice becomes transparent and foamy, which means it is ripe, spray less cooking wine, add half a teaspoon of sesame oil as the tail oil, and serve it on a plate after a few strokes. Sprinkle with chopped green onions.
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