Tender tofu 1 piece (old tofu is also acceptable), chicken breast 200g (pork can be replaced), Chinese prickly ash 1g, Chinese prickly ash 2-3g, 4 cloves of garlic, 5 leeks, a little dried pepper, 4-5 slices of ginger, black lobster sauce 1 spoon, starch 5g, soy sauce. Salt is added according to your own taste.

Exercise:

1. Cut tofu into small pieces, chop chicken breast, chop garlic, cut leek into sections, and slice ginger.

2. Add water to the pot, add a little salt to boil, and add tofu for 2-3 minutes to remove the beany smell. Take a bowl, add starch, add water and hook it into the water.

3. Take another bowl of juice, add a spoonful of oyster sauce and soy sauce, and stir two spoonfuls of soy sauce for later use.

4. Pour Zanthoxylum bungeanum and capsicum into a hot pot, stir-fry over low heat, let it cool, put it in a bag and crush it with a rolling pin. Don't fry it.

5. Heat oil in a hot pot, add fragrant leaves and ginger slices and stir fry, remove the base oil, and then add chicken breast pieces and stir fry.

6. Stir fry until the surface is slightly brown, then add minced garlic and stir fry.

7. Change to low heat and then add chopped peppers, dried peppers, dried mother Chili sauce, bean paste, and lobster sauce.

8. In the leek section, pour in the prepared sauce, add about 50ml of water, stir-fry the tofu in the pot for 2 minutes to absorb the soup, add a little salt appropriately, increase or decrease it according to your own taste, and finally pour in the thicken water.