South tofu (tender tofu), beef or pork stranded meat, a little tempeh, scallions (garlic cloves are best), minced ginger, minced garlic, Pixian spicy soybean paste a little, starch water

Practice

1. scallions cut into small sections, ginger, garlic finely chopped garlic is ginger two times the amount (2:1).

2. Remove the skin from the tofu, cut it into small pieces, put it into a pot of cool water (a little salt should be put into the water) and heat it over medium-low heat. Before the water boils, pour into a colander to drain. (Tofu over salt water, you can remove the smell of beans, forcing out the water)

3. Cook tofu at the same time, start a new pot, do not add oil, directly under the stranded meat, slowly stir-frying until the minced meat becomes dark brown, until crispy. Add the minced ginger and garlic and stir-fry to bring out the aroma. Add 1 tablespoon of spicy bean paste and stir-fry to bring out the red oil.

4. Add a few tempeh, add stock OR water, add tofu to the pot (the amount of stock OR water should be no more than the amount of tofu,) add a little bit of wine, 1 tablespoon of soy sauce to increase the color, and cook for 5-6 minutes, be careful not to use too much heat so the tofu doesn't crack.

5. Bring to a boil and thicken the sauce with wet cornstarch (usually added in 2 batches), add chopped green onion after the 1st thickening, then thicken the sauce for the 2nd time.

6. Finally, add a little hot oil along the side of the pan, turn on the heat, and wait for the oil to float up on it (dripping red oil will be more red)

7. Pan out of the plate and then add pepper, do not add too much.