1, cut ginger and garlic into pieces, dice onion, mix scallion with ginger and garlic, put green onion in another place, cut pepper into sections, and cut garlic into sections. Boil boiling water in a pot, add two teaspoons of salt, and put the tofu gently. Because it is soft tofu, it is easy to break, and roll it for about 10 minutes. In this way, the salt water adds a little elasticity to the tofu and the inside of the tofu is heated.

2. My practice may be a little different from yours. I refer to the method of stir-frying sauce with slow fire in my daily diet. First, slow fire, add bean paste, pepper powder and pepper. Slow fire can force out their taste and color. Too big fire will make the sauce dry and paste easily. After the red oil and taste are forced out, put ginger, onion and garlic, turn on a big fire and explode.

3. After mixing corn starch and half rice bowl water, pour it into the pot, add sugar and wine, and keep stirring until it bubbles and feels like a spoon, so that the fried juice is even and beautiful. This time, the tofu is tender and smooth, and the corn starch is not too sticky, so that the weight of corn flour is increased to 1 spoon;

4. Gently pour in the tofu. At this time, I don't need a shovel or iron spoon, so it's easy to cut the tofu. I use a large porcelain spoon, which is thick and round, and can keep the shape of the tofu. Push the tofu evenly with some back of the porcelain spoon;

5. When the tofu is boiled, add the garlic and mix it with a spoon. The garlic can be served when it is just cut off. In some books, the fried pepper powder is sprinkled on the tofu after serving. I sprinkle it with green, red and green, which is appetizing.