Practice:
1. First, slice the fat slices, cut the tomatoes into small pieces, add the cold oil in the hot pot to the fat slices.
2. Pan fry until golden brown on both sides and set aside.
3. Add a little oil to the pot, add ginger shreds, diced tomatoes, stir fry, and crush the tomatoes with a spoon; stir fry until the tomatoes are mushy, then add a bowl of water.
4. Add a spoonful of Korean chili sauce after boiling; add a little salt.
5. Add a teaspoon or so of the soy sauce to make it a little darker.
6. Put in the fried tofu.
When the soup thickens, add sesame oil and sprinkle with shallot to make it out of the pot. The acid in the sour and spicy taste comes from tomatoes, but how to make the tomatoes thick? First, cut the tomatoes into small pieces, and when you stir fry them with oil, remember to use the spoon of stir fry to keep rolling until they turn into tomato puree before adding water, otherwise the tomato juice will have small pimples, so the more mature the tomatoes, the better. Of course, control the heat in the process, and do not fry the tomatoes Now.