Ingredients: 280g of tofu, 2 slices of pickled ginger, 2 slices of spicy millet, 2ml of soy sauce, 50g of minced beef, and bean paste 13g.

Accessories: two shallots and appropriate amount of water starch.

Steps:

1. Cut tofu into pieces.

2. Soak ginger into pieces, cut millet into rings, and cut onion into chopped green onion.

3. Boil a large pot of water, pour some salt in, boil, add tofu, cook for half a minute, turn off the fire, soak for one minute, and take out. This can remove the beany smell and ensure that tofu will not be smashed during frying.

4. Heat the cooked Chili oil in the pot, pour in minced ginger and garlic, a little Pixian watercress, stir fry, stir fry minced beef, and add a little lobster sauce. Of course, Yongchuan Douchi is the best. If there is nothing else, you can do it. Add Chili powder.

5. Stir-fry the fragrance, pour the broth and boil.

6. put tofu.

7. Add a little soy sauce, a little salt and sugar to taste, and sprinkle some monosodium glutamate to refresh and thicken.

8. Vinegar will slip.