250 grams of horse tofu

50g edamame kernel

200g of fat mutton

3 dried red peppers

5 grams of chopped green onion

5 grams of ginger

Salt 1 teaspoon

2 teaspoons of soy sauce

Method for frying sesame bean curd with sheep

Chop mustard seeds. Break the dried red pepper into small pieces. Cut the fat mutton into small pieces. Cook edamame kernels, remove and drain for later use.

2 Add the fat mutton Queena Ding into a cold pot, and roast it slowly over low heat to get the oil. Put the fried diced fat into it and pour the roasted oil into a small bowl.

Add a little chopped green onion and shredded ginger into the oil at the bottom of the pot, stir-fry until fragrant, then add edamame kernel and potherb seeds, and put them in a bowl.

4 Add a little refined sheep oil to the wok, add the remaining chopped green onion and shredded ginger, stir-fry sesame bean curd for a few times, put the fried potherb mustard and edamame back into the wok, add salt and soy sauce to taste, and turn to high heat to stir-fry evenly.

Scoop sheep oil along the side of the pot, stir fry a few times, then add a lot of hot water, and continue to stir fry earth-shaking to prevent tofu from boiling.

At first, I saw countless small blisters on the surface of tofu. Until the water and tofu are mixed together, fry the tofu, pour it into a container and press a pit in the middle of the tofu.

7 After the wok is cleaned, add oil again, put in dried Chili slices, fry them on medium heat until the peppers turn black and fragrant, pour the fried oil into the nest in the middle of Mapo tofu, and mix well when eating.