Preparation of ingredients: 25g of winter bamboo shoots, 50g of minced meat, 25g of water-soaked mushrooms, 500g of tofu, green garlic 10g, 20g of lobster sauce and 5g of dried peppers.

Edible seasoning: 50 grams of soy sauce, 2 grams of monosodium glutamate, 30 grams of wet starch, oil.

Hometown tofu practice:

1. Cut the green garlic into pieces, the winter mushrooms into small pieces, the winter bamboo shoots into small pieces, and the tofu into small pieces.

2. Heat oil in the pan, add tofu and fry until golden brown.

3. Put a small amount of base oil into the pot, add pepper, mushrooms, bamboo shoots, minced onion and garlic, then add fried tofu, minced pork and fermented soybean, add monosodium glutamate, stir-fry for a while, add a proper amount of water and soy sauce, cook with low fire until the soup is thick, thicken with water starch, and pour a proper amount of sauce into the pot and stir-fry.

Features of hometown tofu:

The color is red and bright, and the black beans and peppers are fragrant.