Two preserved eggs, a piece of tofu and a handful of pine nuts.

4 cloves of garlic, 3 slices of Jiang Mo, pepper 1 tablespoon.

8-9 dried peppers, 1 chopped onion, 2 tablespoons soy sauce paste.

1 tbsp rice wine, 1-2 tbsp water, 1 tbsp flavored rice wine, 1 tbsp white vinegar.

Practice steps

(1) After the preserved eggs are steamed, everything is divided into four parts for use, and the tofu is cut into appropriate sizes for use;

(2) Take an oil pan, fry the tofu and preserved eggs until both sides are golden, and put them into the pan for later use;

(3) Take another frying pan, saute Jiang Mo, dried chili, pepper and garlic paste, then add the fried preserved eggs.

? Tofu and seasoning, simmer until tasty, sprinkle with pine nuts and chopped green onion.

Kung Pao preserved egg tofu making material

3 preserved eggs, egg tofu 1 box, half yellow pepper, half red pepper, 4 onions, 8-9 garlic, 8 dried peppers, a little spicy peanuts from Huang Hongfei, 3 tablespoons hot water, 2 tablespoons soy sauce, tomato sauce 1 tablespoon, fine crystal sugar, and white vinegar 1.

working methods

(1) Take a pan, saute garlic and shallots, then add dried peppers and saute until fragrant (the fire should not be too strong to avoid the dried peppers turning black).

(2) Stir-fry the red and yellow peppers in the same pot.

(3) Put the prepared sauce into the pot, pour in the pre-fried tofu and preserved eggs, and stir-fry until cooked.

(4) When the sauce is evenly spread on the ingredients and the sauce is slightly collected, add the onion and peanuts and stir fry.

(5) Stir-fry with white vinegar before taking out the pot, and then pour a proper amount of sesame oil.