1. Cut tofu into large pieces with a thickness of about 1 cm, and then cut into small pieces. Cut the pork into powder. Pork will taste better with some fat. Cut the onion into chopped green onion, cut the ginger into powder and slice the garlic.

2. Add water to the pot, add a little salt, bring to a boil, blanch the tofu for 4-5 minutes, take it out, and cool it in cold water, so that the tofu is not fragile when burned, and it can also remove the beany smell.

3. Add oil to the pot and heat it. Add pepper and fry over low heat. Stir-fry the peppers until they are slightly burnt, and take out the peppers.

4, add chopped green onion, Jiang Mo, garlic slices, saute until fragrant, stir-fry minced meat, stir-fry minced meat until the color turns white, put aside minced meat, add Pixian bean paste, stir-fry the bean paste to red oil with low heat, stir-fry until fragrant, and stir-fry evenly with minced meat.

5. Pour in half a bowl of water, pour in tofu, add soy sauce, sugar and a little salt, bring to a boil over high fire, turn to low heat, cook tofu for 2-3 minutes, pour in water starch, heat over high fire until the soup becomes sticky, turn off the fire, serve out and put on a plate, and sprinkle with chopped green onion.