Cooking Steps

1. 

   Step1:Old tofu is cut into a square the size of a knuckle.

2. 

   Step2:Add a small amount of salt, thirteen spices and soy sauce to taste, then add some corn starch, mix well and marinate for a while.

3. 

   Step3:During this period, prepare the side dishes. Cut the green peppers, diced carrot, fried peanuts to cool, cut the dried peppers into sections and remove the seeds.

4. 

   Step4:Pan fry the marinated tofu in small oil and medium heat until it is set and golden on both sides. Because the tofu is not big, it needs some patience. After one side is fried, you can turn the tofu in batches with a spatula.

5. 

   Step5:Put the fried tofu in reserve.

6. 

   Step6:Stir up the bowl of the Kung Pao before cooking. Remember 1 spoons of 1234- cooking wine, 2 scoops of soy sauce, 3 teaspoons of vinegar and 4 teaspoons of sugar. Add another 1/3 spoon of salt and 1 spoons of water powder. In the picture, there are two sizes of spoons.

7. 

   Step7:Add the base oil to the frying pan and add the diced carrot, Pixian bean paste and dried pepper to stir fry.

8. 

   Step8:Stir fry the tofu. Pour in the juice.

9. 

   Step9:Stir fry the chili and peanuts. Heat to collect the juice.

10. 

    Step10:Out of the pot and on the plate.

11. 

    Step11:The overall taste of this dish is moderate. People like me who don't like sour food very much will often remember to linger in this taste after eating.