south tofu (tender tofu), ground beef or ground pork, a little lobster sauce, chives (garlic seedlings are the best), Jiang Mo, minced garlic, a little Pixian spicy bean paste, and starchy water

Method

1. Cut the onion into small pieces, ginger and garlic into fine powder, and the amount of garlic is twice that of ginger (2 times that of ginger).

2. Remove the skin of the tofu, cut it into small pieces, put it in a cold water pot (add a little salt in the water), and heat it over low heat. Before the water boils, pour it into a colander to drain. (The bean curd is salted, which can remove the beany smell and force out the water)

3. While cooking the bean curd, start a new pot, add minced meat directly without adding oil, and stir-fry slowly until the minced meat turns dark brown and crisp. Add minced ginger and garlic, stir-fry until fragrant, add 1 tbsp spicy bean paste and stir-fry red oil.

4. add a few douchi, add broth or water, put the tofu in the pot (the amount of broth or water is less than that of tofu), add a little wine and 1 tbsp soy sauce to increase the color, and cook for 5-6 minutes, taking care not to heat it too much to avoid the tofu cracking.

5. after boiling, thicken with wet starch (usually twice), add chopped green onion after the first thickening, and thicken again.

6. finally, add a little hot oil along the edge of the pot, turn on the fire, and wait until the oil floats up (red oil will be brighter)

7. add pepper powder after taking out the pot and putting it on the plate, not too much.