Ingredients:

200 grams of tofu, half a carrot, 1 green pepper, 2 water fungus.

Accessories:

15 grams each of soy sauce, bean paste, and water starch, 10 grams each of cooking wine, sugar, and pickled peppers, 5 grams each of minced green onion, and vinegar, sliced ??garlic, and shredded ginger. 3 grams each, a little each of salt, monosodium glutamate and soup.

Method

1. Wash the tofu, put it into boiling water and cook until it is about seven or eight times mature, take it out and let it cool and slice it; wash the carrots and green peppers (remove the seeds) and cut them into small slices. Boil in boiling water until raw, take out and put into cold boiling water, then drain out the water; soak the peppers, wash and chop them; remove the roots of the fungus, wash them and tear them into small florets.

2. Put the pot on the fire, heat the oil until it is 70% to 80% hot, sauté the minced onion, garlic slices and ginger until fragrant, add bean paste and stir-fry until red oil emerges, add tofu slices and soak Stir-fry minced peppers, green pepper slices, carrot slices, and fungus together. Add sugar, soy sauce, cooking wine, vinegar, salt, and MSG and stir-fry. When the soup thickens, thicken with water starch.

Tips:

1. Choose the best bean paste from Pixian County, Sichuan.

2. Pickled peppers are available in the market or canned.