Ingredients: 280g of tofu, 2 slices of pickled ginger, 2 slices of millet spicy, 2ml of soy sauce, 50g of minced beef, and bean paste 13g.

Accessories: two leeks and appropriate amount of water starch.

Steps:

1, diced tofu.

2, soaked ginger chopped, millet spicy cut circle, chives cut chopped green onion.

3. Boil a large pot of water, pour in some salt, boil over high fire, add tofu, cook for half a minute, turn off the fire, soak for one minute, and take out. This will well remove the beany smell and ensure that tofu will not be broken during frying.

4. Add the cooked Chili oil to the pot and heat it. Pour in minced ginger and garlic, a little Pixian watercress, stir-fry until fragrant, and add minced beef. Put a little lobster sauce, of course, it is best to use Yongchuan lobster sauce, if there is nothing else. Add Chili powder.

5, stir-fry the fragrance, pour the broth and boil.

6. Tofu.

7. A little more soy sauce, a little seasoning with salt and sugar, and a little monosodium glutamate for fresh thickening.

8. Vinegar must be slippery.

9. Cook over high heat for 2 minutes.

10, done.