200 grams,

ground beef

100g, green garlic15g,

thick broad-bean sauce

20 grams,

fermented soya beans

10g, ginger10g,

chilli powder

0.5 grams,

Chinese prickly ash powder

1.5g,

soy

10 g, salt 1 g (according to

one's taste

), 5 grams of sugar,

wet starch

(starch mixed with a little water) 3g,

meat broth

(or water)150g, oil 75g.

Practice:

1, cut tofu into 2 cm square pieces, add a little salt.

boiling water

Middle mark, remove

Beany smell

Take out and soak in water.

2, lobster sauce, bean paste chopped, green garlic

cut

Cut ginger into powder

3. Heat the wok, put the oil, add the beef stuffing and stir fry.

4. When the beef stuffing is fried.

golden yellow

Add the bean paste and stir fry.

5, add lobster sauce,

bruised ginger

Stir-fry the Chili powder until the beef is colored.

6. Boil the broth

7. Add tofu and cook for 3 minutes.

8. Add soy sauce, green garlic, sugar and season with salt (if it is salty enough, you don't need to put salt).

9. Thicken with wet starch.

10, sheng

Chuhou

Sprinkle with pepper noodles