Spicy Lamb's Blood Tofu
by Yueyue Yushi
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Wash the old tofu and cut into slices about 5mm thick.
2. Wash lamb's blood and cut into slices like tofu.
3. Add water to the pot, add the tofu, add an appropriate amount of salt, boil and cook for about 5 minutes, and boil the tofu until honeycombs appear. If you like it harder, you can cook it for about 10 minutes. Remove and set aside.
4. Add green onions, cooking wine and ginger slices in the boiled tofu water, add lamb's blood, stir gently, and blanch for about 50 seconds. Remove and set aside.
5. Cut the dried chili into small pieces; shred the ginger; smash the garlic and mince.
6. Wash the wok, heat it up, pour in a proper amount of oil, and put the dried chili section into the pan.
7. After the pepper changes color, add shredded ginger and minced garlic and stir fry a little.
8. Turn down the heat, pour the chili noodles, and stir fry.
9. Pour in tofu and lamb's blood, and stir-fry gently.
10. Add cooking wine and light soy sauce, stir well and turn off the heat. Add pepper powder. (The pepper powder is better, and the amount should be a little more)
11. Add the cut garlic sprouts and mix well.
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