Cooking Steps

1. 

   Step1:Cut the tofu into pieces. Soak it in boiling water and salt. In this way, the tofu is not easy to break. Put the oil in the pot. Heat the rattan pepper and pepper for about 2 minutes. Then throw the pepper away (forget to take photos). Then put the chopped mustard, sour beans, ginger, garlic and shallot, and Pixian bean paste into the oil and heat over low heat. Until the oil turns bright red.

2. 

   Step2:Add 200 grams of water. Cook for a while first (I put 300 grams. It's a little too much, so I cook for a while later to collect the juice. But the advantage is that the tofu is stronger and delicious at last..

3. 

   Step3:Put in the tofu that has been cut and scalded in advance. Use a spatula to stir it slightly. Let the tofu dip into the soup. Cover and cook for 2 to 3 minutes.

4. 

   Step4:After three minutes, the surface of tofu has been a little bit honeycomb. Because I put more water. Another three minutes.

5. 

   Step5:Dish. Sprinkle with scallion. You can eat it. Spicy and delicious. Tofu is soft and tender.