Ingredients: Beidoufu 1 piece, pork 150g, appropriate amount of oil and salt, Pixian bean paste 1 tablespoon, onion 1 piece, ginger 1 piece, 2 pieces of garlic, appropriate amount of pepper, and cooking wine/kloc-.

Exercise:

1. Cut tofu into large pieces with a thickness of about 1 cm, and then cut into small pieces. Cut the pork into powder. Pork will taste better with some fat. Cut the onion into chopped green onion, cut the ginger into powder and slice the garlic.

2. Add water to the pot, add a little salt, boil, blanch the tofu for 4-5 minutes, take it out, and cool it in cold water, so that the tofu is not fragile when baked and the beany smell can be removed.

3. Heat the oil in the pot, stir-fry the pepper with low fire, stir-fry the pepper until it is slightly burnt, and take it out.

4. Add chopped green onion, Jiang Mo and garlic slices, stir-fry, add minced meat, stir-fry until the color turns white, put aside minced meat, add Pixian bean paste, stir-fry the bean paste to red oil with low heat, stir-fry until fragrant, and add minced meat and stir-fry evenly.

5. Pour in half a bowl of water, pour in tofu, add soy sauce, sugar and a little salt, bring to a boil over high fire, turn to low heat, cook tofu for 2-3 minutes, pour in water starch, heat over high fire until the soup becomes sticky, turn off the fire, serve out and put on a plate, and sprinkle with chopped green onion.