Ingredients: 2 pieces of south tofu, lean meat 100g. Accessories: vegetable oil 100g, bean paste 50g, chili powder and soy sauce 8g, cooking wine 20g, Sichuan lobster sauce 20g, monosodium glutamate 8g, wet starch 20g, soup 15g, pepper powder 1g, onion ginger 10g.

Making:

1, mince lean meat. Some bean paste. Chop onion and ginger. Cut tofu into cubes 1.5 cm square and soak in boiling water.

2. Heat the frying spoon with oil. Add minced meat, stir-fry to remove water, stir-fry bean paste, onion, Jiang Mo and fermented soybean until crisp, then add Chili powder, and add soup, soy sauce and cooking wine when it changes color.

3. Add tofu, soak in low fire, then add monosodium glutamate, thicken with wet starch, and sprinkle with green garlic. Pepper is served on the plate.

Extended data:

The raw material of bean paste is a sauce brewed with broad beans, salt, pepper and other raw materials. Produced in Sichuan, Yunnan, Guizhou, Hubei, Hunan and Anhui. Delicious and slightly spicy, the main raw material is broad beans. Broad bean, also known as bean, Buddha bean, Podocarpus, Japanese bean, etc. It is an annual or perennial herb, belonging to Leguminosae. It is one of the important edible beans in leguminous vegetables.

It can be used for stir-frying and cold salad, and can also be made into various snacks, which is a popular food. Broad beans contain a lot of protein, which is second only to soybeans in daily consumption. Broad beans contain a lot of calcium, potassium, magnesium, vitamin C and so on. And the amino acids are relatively complete, especially lysine.