Raw materials: 500 grams of tofu, 50 grams of minced meat, 100 grams of veggie oil, 35 grams of soybean chili sauce, 3.5 grams of monosodium glutamate (MSG), 10 grams of bone broth, 15 grams of red oil, 0.5 grams of pepper powder, 30 grams of wet starch, 2 green onions, 10 grams of ginger, 2 cloves of garlic.

Method: tofu cut into 1 cm square d, into the container, pour 1000 grams of boiling water, soak for about 10 minutes, poured into a colander drain. Onion, ginger, garlic clean, cut into fine powder. Wok set on high heat, add 50 grams of oil to heat, under the minced meat stir fry until color, add green onions, ginger and garlic, stir fry the aroma, add soybean sauce, stir fry red oil. Diced tofu into the pot, add bone broth, monosodium glutamate, boil with wet starch thickening, pour 50 grams of vegetarian oil, turn the pot, gently push the spoon a few times, dripping red oil, sprinkle pepper, out of the pot into a deep soup pot on the table.

Features: golden red color, spicy flavor, fresh and delicious.