Ingredients:

500g tofu, 150g beef, 50g green garlic, 40g Pixian watercress, 10g chili noodles, 1.5g pepper noodles, 20g tempeh, soy sauce 30g, 20g cooking wine, 5g refined salt, 2g MSG, 3g minced ginger, 40g water soybean powder, 125g clear oil, 250g clear soup.

Preparation method:

1. Cut the tofu into 1.3 cm square pieces, put it in the pot, add salt and boil thoroughly. Do not cook in boiling water, just keep it warm.

2. Mince the beef. Wash the green garlic and cut into short sections 1 cm long. Chop the watercress and black bean sauce into fine pieces.

3. Heat the oil in the pot until it is 60% hot. Add the minced beef and stir-fry the water. When it is crispy, add the cooking wine. Add the watercress and stir-fry until red. Add the chili powder, minced ginger and tempeh and stir-fry until fragrant. Add In the soup, add tofu, soy sauce and refined salt. Use low heat to simmer the tofu until the flavor is absorbed. When the soup is slightly dry, add MSG, green garlic and water bean powder. Slowly reduce the sweat until thick and shiny. Gently put it into a bowl and sprinkle with peppercorns. Serve.

Note:

During the production process, after the tofu is put in the pot and boiled, it should be cooked slowly over low heat to make the inside and outside taste the same. Since the tofu is tender, the action should be gentle so that the tofu pieces remain intact after being cooked. The sweat should be strong to highlight the spicy, salty and fragrant characteristics.

Features:

The adult dish is numb, spicy, salty, hot, crispy, tender and fresh, with a unique flavor and the ability to increase appetite.