1. First, we clean the prepared thousand pages of tofu, and then cut it into tofu slices. Don't cut it too thick to make it more delicious.
2. Cut ginger into shreds, cut green onions into horseshoe pieces, put them in the same pot, and then grab a few fragrant leaves, a few angelica dahurica, a handful of dried peppers and a handful of pepper for later use.
3. Next, let's fry Chiba tofu in oil, and burn the oil in the pot. When the oil temperature is 60% hot, put the thousand pages of tofu in the pot and fry it once, and take it out immediately after the tofu expands and bubbles, so that it is easier to absorb the soup when stewing, and at the same time, it can supplement some oil, which makes it more crispy to eat. After all frying, put it aside to control the oil for later use.
4. Burn the oil in the pot again. When the oil temperature is 50% hot, add some small ingredients such as onion, ginger and dried Chili, stir fry together with low heat, and be careful not to fry the Chili. After the material is fried, add 30 grams of bean paste, stir fry the fragrance of bean paste and red oil, and then pour a proper amount of water along the edge of the pot.
5. Add 8 grams of salt, 5 grams of pepper, 6 grams of chicken essence, 5 grams of white sugar to neutralize the spicy taste, and 0/0 grams of oyster sauce/kloc-to refresh and stir the seasoning. After the soup is boiled, put the fried Chiba tofu into the pot, cook it on high fire and then simmer for 5 minutes, so that Chiba tofu can absorb the soup and taste it.
Turn off the fire after 5 minutes, don't hurry out of the pot and soak for 20 minutes. When soaking, turn it over frequently to let the soup evenly penetrate into the tofu, and a pot of spicy Chiba tofu can be served on a plate.
Tips:
1. Chiba bean curd is oiled in advance, for one thing, to make it swell, so that it can easily absorb the soup and taste, and for another, to supplement some oil, so that it tastes more fragrant.
2. The bean paste can be more appropriate to make the dishes taste better.
3. The texture of Chiba tofu is relatively tight, and soaking can make the soup fully penetrate, making the dish more delicious.