Hello, my friends, I am the first gourmet punk, and I care that punk has more home-cooked snacks for your reference! Bean curd skin, a very camera-grabbing ingredient, can always steal the limelight of the main meal when it is cooked in one pot, just because it is so tasty. It is the hottest in Maoxuewang and the most numb in boiled fish fillets. Today, I will take it out and make a thousand pieces of spicy boiled fish. After leaving the meat, the tofu skin is very simple and tastes very strong. The key foods used are tofu skin, bean sprouts, eggs and several common auxiliary materials. Let's take a look at the specific methods.

1. directly cut the cleaned tofu skin into silk. Bean sprouts are cleaned and reserved.

cut the garlic and shallots into pieces, and take out a small amount of pepper and dried Chili for reservation. A small piece of butter chafing dish bottom material, 2 spoonfuls of Pixian bean paste. Prepare some garlic and chopped green onions. Prepare a few eggs in advance to peel and reserve.

2. After all the food is prepared, blanch the bean sprouts and bean curd skin directly.

when the water in the pot is boiling, pour the bean sprouts and bean curd skin into the water for 1min, and then it will be too cold to fish up and wash with warm water, so that the bean curd skin will not lump together.

3. gradually cook

the oil in the pot, pour in the onion slices, garlic, pepper and dried chili, turn on slow fire, stir-fry until fragrant, then pour in the hot pot material and Pixian bean paste, stir-fry the aroma of the sauce, stir-fry until chili oil, add appropriate amount of cold water, and bring the water to a boil when it is hot. Add soy sauce and soy sauce to improve color, and adjust the juice to red luster. Add chicken powder, white sugar and thirteen spices. After the water is boiled, stew for a few minutes, and cook the sauce into the juice. When drinking later, in order to prevent it from being a mouthful of dregs, it is best to dial the dregs with a colander in advance. After removing the residue, pour in the bean curd skin, eggs and bean sprouts, and the water will turn off after boiling.

Then take out the pan and pour the bean curd skin, eggs and bean sprouts into the basin, pour garlic foam and green onion foam on top, and sprinkle a handful of sesame seeds. Heat the hot oil in the pan again, pour it into the dish basin when it is 7% hot, and the sizzling sound floats with the aroma of onion, ginger and garlic, and the dish is finished. This dish is simple, but it deserves to be a heavy flavor dish. It is incisively and vividly eaten, especially suitable for this slightly cold season. Try it quickly!