2, tofu first soaked in water for 2 hours in advance, halfway through a few changes in water, so you can remove the odor. Cut into 5 centimeters long 3 centimeters wide 0.5 centimeters thick uniform thick slices.
3, bean sprouts washed and put into a pot of boiling water to cook for 1 minute, fished out and drained, cushioned in the bottom of the plate.
4, green onion washed and cut into scallions; garlic peeled, finely chopped and minced.
5, ginger peeled, pat broken; dry red pepper cut into 2 cm long section; star anise flap open.
6, put cooking oil in the pot, open fire, put the bean paste, ginger, star anise, dry red chili pepper, pepper grains together and stir fry. Add 300 milliliters of water, add soy sauce, salt, sugar, stir evenly, cover the pot with a lid, cook over medium-low heat, boil, boil again, 8 to 10 minutes or so, cook out completely.
7. Pour in the tofu and push evenly with a spatula. Turn to medium heat, continue to cook, cook for about 3 to 4 minutes, tofu cooked through the heart, taste, turn off the heat.
8, the tofu yards into the plate, the pot of soup all poured into the plate. Evenly sprinkled with chicken essence, garlic foam, chopped green onions, drizzled with sesame sesame oil. To serve.