1. Wash the tofu, cut into small cubes, set aside
2. Stir-fried ginger and garlic froth
3. Add a small spoonful of bean paste
4. Stir the tofu carefully in the pot
5. Add clean water, the water level is subject to the submerged tofu
6. A few drops of fuel consumption
7. A few drops of tomato sauce, right amount of chicken essence, sugar
8. Pour starch juice (the starch is dissolved with water), low heat for two minutes
9. Sprinkle the leeks and stir-fry gently 😜😜
10. Sprinkle on pepper noodles, boss, let’s have a bowl of dry rice👏👏
Tips:The difficulty of this dish is to collect the juice. The soup is harvested early, the tofu is weak, and the tofu is late. The tofu is not flexible. You can refer to the above picture for reference!
