1. Prepare the ingredients.
2. Cut the tofu into small pieces. Boil water in a pot and add a little salt to the water. Boil the tofu in a pot with cold water to remove the beany flavor. This will also make the tofu taste softer. Mince ginger and garlic.
3. Start the pot and burn oil, you can use a little more oil. The oil temperature should not be too high, add Pixian bean paste and stir fry until fragrant. Add minced ginger and garlic and sauté until fragrant
4. Add soy sauce, cooking wine, and water.
5. Add a packet of concentrated stock.
6. Put the tofu in the pot after the water boils.
7. Add refined salt, chicken essence, and sugar.
8. The thickening is divided into three times, because the tofu itself has moisture, and once the tofu spit out some moisture, it will be more delicious.
9. Sprinkle with pepper powder and serve on a serving plate.
Tips:1. Tofu is blanched in salt water to remove the beany taste, which can also make the tofu taste more tender and not easy to break.
2. During the entire operation, do not use the blade of a shovel, but use the back of a shovel, so that the tofu is not easy to break.
3. When thickening, shake the pot to make it evenly spread.
