1. Practice 1: Prepare materials. Tofu, Pixian bean paste, green garlic or garlic sprout, ginger, soy sauce, Chili powder, water starch and pepper powder. Cut the tofu into pieces, boil the water, sprinkle a little salt, boil the tofu for 1~2 minutes, and take it out; Chop bean paste, cut green garlic into sections, and mince ginger; After the oil is hot, pour in the bean paste and stir-fry until fragrant, and add Jiang Mo and Chili powder; Boil in water, pour in tofu, and stir-fry soy sauce, salt and green garlic. After the water starch is thickened, it can be taken out of the pot, and sprinkled with pepper noodles.

2. Method 2: Prepare materials. Old tofu, soy sauce, aged vinegar, Chili oil, salt, thirteen spices, white pepper, chives. Cut the old tofu into pieces, boil the water from the pot, and add the tofu pieces when the water boils; Pour in half a spoonful of salt and thirteen incense; Pour in white pepper; Sprinkle chopped green onion and mix well; Put it into a bowl and pour it with soy sauce; Sprinkle with old vinegar.

3. Practice 3: Prepare materials. Minced beef, chopped green onion, spicy oil, lobster sauce, pepper powder, minced garlic, soy sauce, tender tofu, Chili powder, refined salt, chicken soup, water chestnut powder and yellow wine. First, cut the tender tofu into 3 oblique cubes and boil it in boiling water for 2 minutes to remove the gypsum smell and drain the water; Stir-fry minced beef and bean paste in another pot; Add Chili powder, soy sauce, lobster sauce, spicy oil, yellow wine, salt and minced garlic, and stir-fry until delicious; Add 1 grams of tofu and chicken soup, and simmer with low fire to make a thick juice; Add raw flour, collect it, add chopped green onion, pepper powder and monosodium glutamate, and take it out of the pot.