1. Soak the tofu in cold water with salt for a few minutes
2. Take out and cut into pieces, any shape, rhombus, rectangle, or cube.
3. Boil for 35 minutes
4. Fish out for spare
5. Cut the shallots and garlic,
6. Cut the tomatoes into cubes. You don’t need to add tomatoes. I’m used to cooking in my hometown. I don’t use starch to thicken the tomatoes. I like to add tomatoes.
7. A piece of pork, but when the pigs are killed in the countryside, they cut it in the freezer. Fresh meat is better.
8. Slice for spare
9. Heat the pan with cold oil, stir-fry the pork slices over low heat,
10. The meat slices are completely discolored and have a fragrance. Add the onion and garlic and sauté until fragrant
11. Add seasonings, dried ginger powder, Chinese pepper powder, aniseed powder, stir-fry until it is fragrant and add a teaspoon of light soy sauce,
12. A spoonful of Pixian bean paste,
13. Stir fry evenly
14. Add tomatoes,
15. Stir evenly and put in the tofu. Don’t move it. Spread it evenly. The Pixian bean paste is very salty, and the surface of the tofu is evenly sprinkled with a little salt
16. Add cold water, shovel lightly with a spatula to avoid mashing the pot, cover the lid and simmer on medium heat for ten minutes, depending on the amount of water
17. The water is almost gone, open it again, there is a glass cover for easy observation, if there is no one can only listen to the sound of water, babbling is almost running out of water
18. Flip it slowly, and serve it out
Tips:Boil the tofu in boiling water to remove the beany smell. It is not easy to rot. Put the tofu in the pot evenly. Don't turn it. After adding water, cover the pot and cook on a low heat to allow the tofu to absorb the flavor of the bean paste. You don’t need to put the sauce, add more salt and it will be very light.
