2. Accessories: appropriate amount of vegetable oil, one tablespoon of bean paste, 5g of soy sauce, 5g of oyster sauce and 5g of ginger.

3. Practice:

(1) Prepare all the ingredients.

(2) Wash the seafood mushrooms several times. This time, I am blanching. If you don't like blanching, you can use light salt water to foam more, which is cleaner.

(3) Cut the old tofu into long strips, so that it looks neat and beautiful. Like the shape of seafood mushrooms, the green and red peppers are washed and diced, the ginger is minced, and the chicken is washed and minced.

(4) Cool the oil in a hot pan until the oil is 70% hot. Stir-fry the chicken to separate the fragrance, and add Jiang Mo to stir evenly.

(5) add bean paste and stir-fry to give sauce flavor.

(6) Add light soy sauce and oyster sauce and stir-fry evenly to get sauce flavor.

(7) Add water to boil, generally no need to add salt, bean paste and soy sauce are salty.

(8) Spread the seafood mushrooms and fried tofu strips in the casserole.

(9) Pour the boiled minced meat soup directly on it.

(10) Add the lid and bring it to a boil over low heat, and cook slowly for about 3 minutes. Don't be too hot. Cook slowly over low heat, and the tofu is particularly delicious.

(1 1) Sprinkle with diced green and red peppers, and stew for about 2 minutes. Tofu absorbs the flavor of minced meat and bean paste, which is really delicious, and the seafood mushrooms are even more delicious.