This is a Sichuan dish with a spicy flavor.

Main ingredient: tofu

Minced beef (or pork) (65g).

Accessories: minced green onion (4g), chili oil (4g), edamame beans (10g), pepper powder, minced garlic, soy sauce, tender tofu (200g), chili powder, refined salt, chicken broth (130g), diamond powder, yellow wine.

Making:

1) cut the tender tofu into 3 minutes diagonal squares, boil in boiling water for two minutes to remove the taste of gypsum, drain the water;

2) start another wang lard pan, stir fry the minced beef and soybean paste together;

3) then put the chili powder, soy sauce, edamame beans, chili oil, soy sauce, yellow wine, salt, minced garlic and stir fry until flavorful;

4) then put the tofu and 100 grams of chicken broth, simmer over low heat into a thick sauce;

5) then add cornstarch to collect a little, put the chopped green onion, pepper, MSG, out of the pot.