Practice steps:
1. Choose tender tofu and cut the tofu into pieces 1.5 cm square.
2. Cut the onion into chopped green onion, mince the ginger, pat the garlic, then chop it into powder, put half of the chopped green onion and minced garlic in a bowl, and add 2-3 tablespoons to soak it.
3. Add water to the pot to boil, add tofu pieces and blanch, and cook for 2-3 minutes after the water is boiled, which can remove the beany smell of tofu.
4. Pour the tofu and the water of the bean curd into a big bowl for later use.
5. Add oil to the pot and heat it. Add chopped green onion, Jiang Mo and minced pepper to saute. Be careful not to fry the minced pepper, which is bitter.
6. Pour in 1 bowl of water, then add soy sauce and soy sauce, chicken essence and salt, and bring to a boil. The old-fashioned method of this dish is generally not to drain water, but to add old soup stock to enhance the taste. No old soup stock is replaced by chicken essence.
7. Take out the tofu, drain the water, put it in the pot, boil it, and cook for 2-3 minutes.
8. Pour in water starch and thicken, heat over high fire until the soup becomes thick, add the soaked onion and garlic water, heat for a while, turn off the fire and serve out. A plate of delicious northeast spicy tofu is ready.