1. Prepare the ingredients and cut the tofu into small pieces and cook in salt water in advance to remove the beany taste
2. This is ready-to-eat scallops, you don’t need to soak them in advance, they will be opened after washing with water.
3. Wash the green onion ginger, hang pepper and carrots and cut them for later use
4. Heat the pan and pour the oil, turn the heat to low, stir-fry the Pixian bean paste until fragrant, stir fry the red oil, then add the green onions and ginger
5. Cook the cooking wine to remove the astringency of the sauce, then add a little sugar and a proper amount of water to boil to increase the freshness and flavor
6. Add tofu, cover and boil, turn to low heat
7. After cooking until the tofu is gradually colored, pour in the carrots and scallops
8. When the marinade is not too much, add the crushed peppers, and add some salt according to the saltiness
9. Then pour some starch paste in the pot where the bubbling is the most, and shake the pot later
10. Stir-fry evenly can be served on the pan.
Tips:1. Dried scallops are ready-to-eat dry goods, rinsed a little, and then opened, no need to soak in advance.
2. Pixian Doubanjiang is a raw sauce. You must stir-fry the mature sauce first to maximize the flavor of the sauce.
3. The tofu is not easy to stick, so the second time is to pour the glutinous paste in order to make the tofu evenly spread on the thin paste, and the taste is naturally better.
