required materials: 1 piece of tofu, 1 tbsp of pepper powder, appropriate amount of oil and salt, 1 piece of onion, 2 slices of ginger, 3 cloves of garlic, 1 teaspoon of chicken essence, 2 tbsp of soy sauce, and appropriate amount of water starch.

Steps:

1. Choose tender tofu and cut it into 1.5cm square pieces.

2. Cut the onion into chopped green onion, mince the ginger, pat the garlic, and then chop it into powder. Put half of the chopped green onion and minced garlic in a bowl, and add 2-3 tablespoons to soak it.

3. add water to the pot and bring to a boil, then add the tofu pieces and blanch them for 2-3 minutes after the water boils, which can remove the beany smell of tofu.

4. Pour the tofu and the water of the bean curd into a large bowl for later use.

5. Heat the oil in the pot, add chopped green onion, Jiang Mo and minced pepper and saute together. Be careful not to fry the minced pepper, which is burnt and bitter.

6. pour in 1 bowls of water, then add soy sauce and soy sauce, chicken essence and salt, and bring to a boil. Generally, the old-fashioned method of this dish is not to drain water, but to add the old soup stock to enhance the flavor, instead of using chicken essence.

7. Take out the tofu, drain the water, put it in the pot, boil it, and cook for 2-3 minutes to taste.

8. Pour in water starch and thicken, heat over high fire until the soup becomes thick, add the soaked onion and garlic water, heat for a while, turn off the fire, and serve out. A plate of delicious Northeast spicy tofu is ready.