2. Slice the old tofu, mix the aged vinegar, sugar and soy sauce, stir well, and chop the ginger, chives and garlic.
3. Pour cooking oil into the pot, heat it, add tofu slices and fry until golden brown.
4. Turn over and fry until both sides are golden.
5. Take it out to cool.
6, pour cooking oil into the pot, heat, pour Pixian bean paste, stir fry.
7. Stir fry until red oil appears.
8. Add ginger, leek and garlic and stir fry.
9. Pour in 10 ml of water and bring to a boil.
10, add tofu stew 10 minutes.
1 1. Pour in sweet and sour juice and water starch and mix well.
12, add chicken essence and stir well.