1. Cut the tofu into small pieces and blanch it in a pot for later use. When blanching, simmer and add a teaspoon of salt.

2. Heat oil in the pan, add minced garlic from Jiang Mo and stir-fry until fragrant, and add minced meat and stir-fry until it is broken.

3. Add bean paste, go beyond red oil, add Chili powder and pepper, and continue to stir fry.

4. Pour a bowl of water and bring to a boil. Don't stir-fry tofu with a spatula, just shake the pan occasionally.

5. Boil 2 tablespoons of starch with half a bowl of water, thicken it three times, pour one-third of the thickening juice into the first thickening, move the pot, and scratch the bottom of the pot with a shovel to prevent the pot from being burnt.

6. Drop a few drops of soy sauce in the remaining sauce, pour half of the sauce into the tofu, then move the pot and scratch it with a shovel to prevent burning and try the taste. If it's weak, add a little salt.

7. Sprinkle a little chopped green onion, thicken it for the third time, and also lick the bottom of the pot. When you see minced meat and sauce tightly wrapped in tofu, you can pack them and enjoy them.