Cooking Steps

1. 

   Step1:First, wash the pickled potherb mustard. Soak it with clear water repeatedly. Remove the salty taste. Cut the top knife into pieces. The green beans and soybeans with watery hair. Put an octagonal boiling water to boil them until they are just cooked but not rotten, and take them out for use.

2. 

   Step2:Stir fry the sheep's tail in an iron pot. Let's go in and stir the onion and ginger. Attention. This food has oil. Put more sheep's tail. Generally, more than 22 sheep's tail oil should be used for one jin of Ma tofu.

3. 

   Step3:It's fried with scallion and ginger. Stir it with a little bit of yellow sauce. Stir in potherb mustard to make it fragrant. Put in cooked soybeans and green beans. Add cooking wine and soy sauce.

4. 

   Step4:At this time, put in Ma tofu. At the same time, add a lot of water. The water should be able to make Ma tofu.

5. 

   Step5:You can't leave this dish alone, because you have to constantly use a shovel to copy the bottom of the pot and stir fry it. In this way, you can ensure that you don't paste the pot. You don't need to stir fry the bottom of the pot. After a while, when the pot is opened, there will be many big and small bubbles in the pot. With the sound of gudu, gudu, a peculiar sour smell of Ma tofu will come to you. There is a saying in old Beijing: stir fried tofu - big gudu. That's the process. At this time, continue to copy the bottom of the pot and stir fry. Don't worry. Wait for the water to gradually embarrass into the tofu. Let the water and the tofu completely blend. With the viscosity and glutinous nature, a unique fragrance will emerge. It's fried. This job needs to be patient. It's not hot enough. It's embarrassing. The fried tofu is not moist.

6. 

   Step6:Finally, fry a little chili oil and it will smell great.