1. Boil or soak the soybean curd in light salt water in advance, and drain the water for later use.
2. Slice potatoes, cut green onions, slice sausages, slice green onions, and cut ginger into small pieces.
3. On the left is fresh chili sauce, on the right is Pixian Douban. Below is the chili that has been fried in chili oil.
4. Add oil to the pot and fry the tofu cubes over a low fire.
5. Heat up the pan and fry the potato slices until slightly transparent. Fish out for spare
6. Wait until the shape is slightly set, and keep shaking the spoon to prevent the bottom from sticking.
7. Fry until golden on both sides.
8. Remove the oil control for later use. At this time, it was taken in the gourmet mode of the mobile phone
9. Normal color
10. Fry the onion slices and potato slices in the oil left in the pan.
11. After deep-fried, tofu, potato chips, onion and oil, serve and set aside.
12. Leave the ginger and garlic in the pot and sauté until fragrant.
13. Xiapi County Doubaner and fresh chili sauce are sautéed until fragrant.
14. Add Sichuan spicy sausage and stir fry until fragrant.
15. Mix well.
16. Add boiling water, add a little soy sauce, thirteen incense, monosodium glutamate, chicken powder and other seasonings.
17. Bring the soup to a boil over the fire.
18. Pour in the fried tofu, potato chips, and onions.
19. Simmer for two minutes on high heat.
20. Add water starch to high heat, thicken, and stir evenly.
21. Out of the pot
22. Serve
23. close up
24. One more piece.
Tips:For Pixian Douban, the chili sauce is already very salty, so you don't need to add salt.
