Preparation: cut bean curd into small pieces for use / minced meat sprinkled with a little salt, pour appropriate amount of cooking wine to marinate
1. Pour water into the pot, sprinkle a little salt to boil, add bean curd pieces, blanch water, can make the taste of tofu tender, refreshing, and not easy to break in the process of frying;
2. Pot into the right amount of frying oil, oil temperature about 60% heat into the meat stuffing, stir fry over medium heat;
3. Add 2 tbsp Pixian red oil bean paste after the meat stuffing is fried and discolored. (in this step, if you are not afraid of trouble, you can put the minced meat out and then pour the oil to stir fry the red oil bean paste again.)
4. Stir fry out the red oil, add the scallion and Douchi, saute in a pot;
5. Pour in hot water; (stock can also be used)
6. Add the bean curd, cover the pan, and cook for 3.4 minutes. If there is more water, you can collect the juice over high heat, thicken with chicken essence, put on a plate and sprinkle with pepper powder.