Ingredients: a bowl of tofu flower (sugar-free), 1 tablespoon of chili noodles, two scallions. Ginger and garlic sliced, and peppercorns in a pot, add oil and fry on low heat until ginger and garlic caramelized, fish out and discard, the oil left in the bottom of the pot. Add the chili noodles while it is still hot, use the remaining heat of the oil to fry and set aside. Pour water in the pot and boil over high heat, pour the bean curd and boil, add cornstarch and water in a bowl and mix well, add soy sauce in the pot, pour water starch and mix well, add salt and chicken seasoning, pour chili oil off the heat, sprinkle green onions can be.

Ingredients: a bowl of tofu flower (sugar-free), 1 spoon chili noodles, a few peppercorns, two scallions, salt, chicken essence, cooking oil.

1, peeled ginger and garlic cut into small slices, and a dozen peppercorns together in a pot, add a small amount of cooking oil, with a small fire frying flavor, until the ginger and garlic caramelized, fished out and discarded, the cooking oil to stay in the bottom of the pot.

2, the rest of the cooking oil, add 1 tablespoon of chili noodles while it is still hot, use the residual temperature of the oil, popping chili pepper noodles, and then sheng out of the standby.

3, the pot does not need to be washed, pour in about the same amount of water as the bean curd, boil over high heat, and then pour the bean curd into it and boil.

4, after the beans boiled, with a bowl prepared 1 tablespoon of cornstarch, a small amount of water to mix evenly, made of water starch standby, to the pot of beans in the soup add 1 tablespoon of soy sauce, and then pour the water starch into the mix evenly, and then add the right amount of salt and chicken seasoning, and finally pour the previous boiled chili oil in. After seasoning, turn off the heat and sprinkle in chopped green onions.

These are the first time I've ever seen a chili oil in my life.