Cooking Steps

1. 

   Step1:Cut the tofu into 2cm cubes. Blanch in boiling water with half a tablespoon of salt for 2 minutes. Remove and drain.

2. 

   Step2:During tofu cooking, cut the onion into flowers, ginger and garlic into small foam. Pixian watercress are chopped. Add 1 teaspoon salt, 2 teaspoons cooking wine and a little salad oil to the meat stuffing and stir clockwise until it is thick.

3. 

   Step3:Clean the pot. Dry it without oil. Stir fry the pepper until it turns color and fragrant. Evaporate the water. Put it on a dry board for cooling.

4. 

   Step4:Drive the oil pan. Stir fry the beef stuffing until it changes color. Heat the remaining oil. Stir fry the ginger and garlic until fragrant. Add the chili noodles and Pixian bean paste. Stir fry until the red oil seeps out. Put in the fried meat. Add in the soy sauce, soy sauce, iced sugar (the size of the fingernail cap), rice wine (1 tbsp). Stir fry evenly and put in tofu. Add some water (not too much) and cook for a while. Put in chicken essence. Thicken the sauce. Put out the pot and put it on the plate.

5. 

   Step5:Grind the fried pepper into foam with the blade and sprinkle it on the tofu that has been installed. Finally, sprinkle with scallion.