1. Mince the scallion, ginger and garlic. Because I made this dish on a temporary basis, I didn’t prepare the chives and garlic at home, so I only used minced ginger. It feels a little bit less layered.
2. Cut the tofu into 2 cm square pieces, and pass the hot water over to remove the fishy and let it cool. (Too troublesome but hot water) Roll in the egg liquid, then roll in the starch.
3. Heat the oil at 70% and fry it until golden brown floats.
4. Leave the bottom oil in the pot, add the Pixian bean paste and fry the red oil, add the green onion, ginger, garlic and stir fry, add water, add light soy sauce, oyster sauce, sugar and salt to a boil. Put in the fried tofu cubes and cover over high heat to collect the juice. Pour in water starch almost at the same time.
5. Serve, add a pinch of coriander.
Tips:Water starch can be mixed with the remaining starch from the tofu, and the remaining egg liquid and starch can be mixed together to make an egg cake, which is not wasted at all.
