1. Pick the broccoli into small flowers, cut the dried chili into sections, and cut the tofu evenly into pieces, about 1 cm thick;
2. Place in a pan and fry over medium heat until golden brown on both sides, set aside;
3. Use a pot of fried tofu, add water and 1 teaspoon of salt directly, boil until the water boils, pour the broccoli, blanch it, remove the filtered water, and spread it evenly in the dish;
4. Put a pot on the stove, turn on a medium-to-low heat, add appropriate amount of oil, bean paste, yellow sauce and dried chili;
5. Simmer over low heat until excellent and delicious;
6. Pour in tofu, add half a bowl of broth, turn on high heat, and cook the sauce to about half a rice bowl, add 2 tablespoons of water and 1/2 tablespoon of water starch, sugar and 1 tablespoon of cooking wine, stir a few times, and add sesame oil 1 teaspoon, take a few times, spread the tofu on the broccoli, and then drizzle the sauce in the pot.
Tips:1. Some brands of oyster sauce are very salty, and the bean paste is also salty, so there is no need to add salt and light soy sauce when cooking;
2. To maximize the taste and color of the sauce, simmer slowly until it is outstanding and delicious, and then add the ingredients to be cooked;
3. At the end, add a little sesame oil as the tail oil, the color of the juice will be brighter.
