Cooking Steps

1. 

   Step1:Wash the bean sprouts. Blanch them with boiling water and spread them on the bottom of the basin.

2. 

   Step2:Soak the beancurd in cold water in advance. Use kitchen paper or clean cage cloth to absorb the excess water. The drier it is, the better. Cut a small section about 3cm away from the city.

3. 

   Step3:Wrap the cut beancurd evenly with a small amount of salt and a proper amount of flour. It is the best state to be independent.

4. 

   Step4:Heat the oil in a hot pot. When the oil is 80% hot, fry the beancurd in the pot until golden. (the beancurd covered with flour is easy to stick together, so don't put too much at one time. Use chopsticks to flip frequently.)

5. 

   Step5:Cut the onion, ginger and garlic for use. Prepare the pepper, pepper, two or three dried peppers and a small amount of Pixian Douban sauce.

6. 

   Step6:Put a little oil and two peppers in the frying pan. When you smell the fragrance, stir fry the green onion, ginger, garlic and Pixian bean paste. Add water. When the pot is boiling, use a hedge or a leaky spoon to remove the seasoning residue.

7. 

   Step7:Put in the beancurd, lunch meat or tofu, lettuce and vermicelli and boil. Thicken and cook.

8. 

   Step8:The last step is to sprinkle chopped green onion and chili noodles on the cooked beancurd, etc. (adjust according to your own taste). Stir fry it in pepper oil. It's OK to sprinkle the end of cilantro. It's ready to open. Color (because Pixian bean paste is very salty, so I didn't put salt in this dish. Hot food is easy to catch fire after eating. So it's better to make it occasionally to satisfy your appetite. Mischievous