2. Cut the lean pork into cubes and then chop the meat, add 1 teaspoon of cornstarch and 1 teaspoon of water and mix well.
3. Boil a pot of water, blanch the old tofu in the pot and set aside. Put the tomatoes into the boiling water and cook for a minute, take them out, peel and cut them into small pieces.
4, the old tofu cut into 1cm thick pieces. Pour a moderate amount of cooking oil into the pot, (the amount of oil to be a little more ha) heat, turn to medium heat, put in the cut old tofu, fry until both sides of the golden brown sheng up.
5. Heat the remaining oil in the wok, pour in the tomato pieces and stir-fry until the tomatoes become soft and mushy.
6, another pan, add the appropriate amount of cooking oil, heat, turn on low heat, add Lao Gan Ma, dried chili peppers and tomato paste, slowly simmering oil with low heat, turn to medium heat and add the meat stir-fry.
7. When the meat turns brown, add the tomatoes and mushrooms and stir-fry for a few more seconds, then add the fried tofu.
8, add soy sauce, soy sauce, soy sauce, rice vinegar slowly stir fry, until the sauce coated tofu, add soaked mushrooms water (not over the amount of tofu)
9, high heat boil, add sugar and black pepper, then turn down the heat and continue to simmer for about 15 minutes to collect the juice. Cooking process can be in accordance with personal taste add salt, well, open gnawing it ~