Ma tofu, hydrated green beans, hydrated soybeans, potherb mustard.
Seasoning:
Fatty mutton, dried chili peppers, green onions, yellow sauce, cooking wine, soy sauce, salt.
Practice:
1, first of all, the pickled potherb mustard washed clean, repeated soaking with water, to go to the salty taste, the top knife cut into pieces. The hydroponic green beans, soybeans, put a star anise boiling water and cook to the point of just cooked but not yet rotten fished out and standby.
2, with the iron pot to the sheep fat meat stir-fried oil, under the onion ginger stir-fried incense. Note that this thing to eat oil, sheep fat meat to put more, generally a catty hemp tofu to use more than two two sheep fat oil.
3, onion and ginger fried flavor, and then under a little soy sauce stirred through, into the potherb mustard fried flavor, into the cooked soybean, green beans, plus wine, soy sauce.
4, this time into the hemp tofu, at the same time to add in a lot of water, water to be able to hemp tofu did not come to be.
5, do this dish can not be away from people, because you have to keep using a spatula to copy the bottom of the pan stir fry, so as to ensure that not paste the pot, not Ba pot bottom. After a while, the pot opened, the pot of hemp tofu will be flooded with many small and large bubbles, accompanied by "gulp, gulp" sound, a hemp tofu unique acidic aroma comes to the nose. There is a saying in old Beijing: "Stir-frying hemp tofu - big goo goo", which refers to this process. At this time to continue to copy the bottom of the pan stir-fry, can not be in a hurry, and so the water gradually embarrassed into the hemp tofu, so that the water and hemp tofu completely mingled with the viscous and glutinous, flooded with a distinctive flavor, counting the fried. This work to have patience, the fire is not, dry not through, fried hemp tofu is not moist. Think of all the delicious, we have time to do a do.