Ingredients for dry-fried spicy tofu: 1 box of northern tofu, 4 fresh mushrooms, 1 carrot, 1 pepper, 4 tablespoons of olive oil (60 ml), 2 tablespoons of black bean sauce (30g) Method: 1. Cut the northern tofu into pieces

Cut into 2cm square pieces. Peel and slice the carrots. Remove the stems and seeds of the peppers and cut them into triangular pieces. Wash the mushrooms and cut them into small pieces.

2. Pour olive oil into the pot, heat over high heat. When the oil is 70% hot, add the tofu cubes, change to medium to low heat and fry until golden brown on several sides. Remove.

3. Heat the base oil in the pot, and when it is 70% hot, add the carrot slices and mushroom cubes. After they are fully fried, add the tofu cubes and black bean chili sauce. Do not add water, and continue to stir-fry for about 1 minute over medium-low heat.

4. Finally add the pepper cubes and stir-fry for 30 seconds before serving.

If the saltiness is not enough, you can add a little salt appropriately. Method for dry pot sour soup beef: 1. Rinse 500 grams of beef ribs with clean water and blanch them in a boiling water pot.

2. Add 20 grams of salad oil to the pot, stir-fry 2 star anise, 3 grams each of peppercorns and cinnamon, 2 grams of bay leaves, 15 grams of cooking wine, add the blanched beef ribs, add 2 kilograms of water and cook until cooked.

Remove and cut into small cubes.

3. Peel and dice 300 grams of tomatoes; peel and cut 100 grams of iron yam into hob pieces; cut 100 grams of carrots into small pieces; cut 100 grams of onions into cubes.

4. Add 10 grams of salad oil to the pot, sauté 100 grams of onions, 20 grams of ginger slices, add 30 grams of tomato sauce, add diced tomatoes and stir-fry until thick and tender, add 800 grams of stock, and add cooked beef ribs

Add meat cubes, iron yam, 8 grams of salt, 10 grams each of MSG, pepper, and chicken essence and bring to a boil over high heat, then simmer over low heat for 10-20 minutes.