1. Soak the soybeans in advance to soften, and use a soymilk machine to make soy milk.
2. Put the lactone in the container.
3. Pour the beaten soy milk into the container.
4. Skim the foam.
5. The lid is kept warm for ten minutes and the shape is finalized.
6. Order good bean curd.
7. Lamb slices.
8. Put the five-spice powder into the container and mix the starch.
9. Marinate for 20 minutes.
10. Mince scallion and ginger.
11. Heat the pan with oil, put the green onion and ginger in the pan.
12. Add clear broth, oyster sauce, Meiji Xian, salt and stir-fry to bring to boil.
13. Pour in the marinated lamb.
14. Slippery.
15. Cook until the lamb is white.
16. Pour some good bean curd on top.
17. Heat the peanut oil.
18. Add dried chili and fry until fragrant.
19. Pour it on the lamb.
20. Sprinkle with sesame seeds and chopped green onions, and a delicious bean curd lamb is ready.
Tips:1. If there is no lactone, you can directly use lactone tofu instead.
2. Lamb should be starched in advance.
3. The temperature of soy milk should be kept at least 80°.
