Ingredients: tender tofu, minced meat 150 g, Jiang Mo 5 g, tender garlic leaves.

Ingredients: 3 g of salt, 5 g of pepper 1 g, 5g of cooking wine, several pieces of dried pepper, appropriate amount of starch and rapeseed oil.

Practice:

First, cut tofu into small pieces 1.5 cm square, ginger into ginger rice, and garlic leaves into fine powder (chopped green onion can be used instead). Put the tofu blocks into the water, add salt and blanch for 3 minutes, then remove and control the water.

Pour the right amount of rapeseed oil into the wok and cook it. Add ginger rice and dried pepper and saute until fragrant. If you find it inconvenient to eat pepper, you can first explode pepper and remove it after it smells. Then add minced meat and stir-fry until the meat turns white, then add cooking wine and stir-fry for 2 minutes.

Pour a bowl of broth along the edge of the pot, instead of using clear water, add salt and pepper to taste, boil over high fire, then add the blanched tofu pieces, and simmer for 5 minutes over medium heat.

Finally, taste it and season it as appropriate. Add half a bowl of water starch to thicken, pour in sesame oil, sprinkle with garlic leaves and mix well. If there is sweet pepper, add it at the end of the cut, which looks better. Put the plate out of the pan and sprinkle some garlic leaves. It's delicious!

Tips:

1, marinated tofu cut 1.5 cm square, boiled in water with a little salt for 3 minutes to remove the beany smell.

2, it is best to use oil must use high-grade lard, and must not use vegetable oil. I think the minced meat is a little fat, so I don't want to use lard, so the soup is yellow, but the tofu is white and tender.

3. It is better to make this dish with good broth, and the tofu made is more delicious and tender. Homemade practices are not so time-consuming and material-consuming, and simple ones are also good.