Main ingredients:

300g of tofu, 50g of peanuts, oil, salt, ginger, soy sauce, cooking wine, balsamic vinegar, sugar, sesame oil, pepper, bean paste and water starch.

Exercise:

1. Cool the fried peanuts first, then peel them, cut ginger into powder, cut onion into sections, and cut tofu into small cubes for later use.

2. Take a small clean bowl, pour in light soy sauce, cooking wine, balsamic vinegar (1/2 tbsp), sesame oil (1/2 tbsp), a little salt, a tbsp of sugar and a little water, and stir well for later use.

3. When the oil is poured into the hot pot until it is seven minutes hot, pour in the diced tofu and fry it on low heat.

4. When the bean curd is fried to slight golden color, it can be taken out for later use.

5. Leave the oil in the pot, stir-fry the peppers and take them out.

6. Add a tablespoon of Pixian bean paste and stir-fry the red oil.

7. Then add Jiang Mo and shallots and stir-fry, then pour in the prepared flavor juice, diced tofu and raw flowers, and stir well.

8. Finally, pour in the starch and thicken it, and collect the juice to serve.