1. Pack the chili garlic ginger and prepare.
2. Cut the old tofu into cubes, put the oil in the pan to heat the tofu and fry it, and remove the golden brown.
3. After the tofu is fried, pour out the oil, leave the oil in the pan, and cook the eggplant in a dry pan. The eggplant is cooked out of the pan.
4. Add oil to the pot to heat up, add ginger and garlic until fragrant, add a teaspoon of bean paste to cook the red oil, add a little bit of vinegar and light soy sauce, and stir fry with chili. Add a large bowl of water, add chicken bouillon, taste the taste, without adding salt. Put the tofu and stir evenly.
5. Simmer slowly over a small fire.
6. Finally, put the eggplant, stir-fry over medium heat to collect the juice, and serve.
7. The taste is very good, full of spicy ππ.
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