Ingredient
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3 taels of ground pork or beef |
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Some Chinese prickly ash |
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The onion in moderation |
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Four clove of garlic |
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| Three slices ginger | |
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Two tablespoons of pixian bean paste |
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A spoonful of black bean sauce |
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| One teaspoon of chili powder | |
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Two tablespoons of dark soy sauce |
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A spoonful of soy sauce |
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A spoonful of sugar |
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| A spoonful of rice wine or cooking wine | |
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A little essence of chicken |
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One box of tofu |
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| Starch water right amount |
Steps
| 1 |
All the ingredients |
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| 2 |
Fry the peppercorns until fragrant, then pour them out to cool. Crush it (you can also use it with ready-made pepper) |
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| 3 |
Put salt and water in the pot, and when the water boils, put the tofu in and cook for 3 minutes. (this is to keep the tofu from breaking when it’s Fried)
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| 4 |
Pour the oil into the wok and fry the minced meat until done. |
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| 5 |
Put the oil in the wok and fry the scallions, ginger and garlic |
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| 6 |
Pour pixian douban paste, fermented beans. Chili powder. Stir-fry (fry this for a while or the oil won’t come out) |
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| 7 |
Then add minced meat and stir fry until fragrant. Add soy sauce, rice wine, sugar, chicken essence and stir well. |
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| 8 |
Add proper amount of warm water to the pot, just enough to boil tofu (don’t add cold water, because there is meat) |
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| 9 |
Add the tofu cubes, turn to high heat and bring to a boil for 7 to 8 minutes. It is ok to add right amount starch water according to circumstance next. |
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Notice
1. Bean paste and tempeh are recommended to be chopped
2. If you don’t make tofu right away, soak it in salt water
3. There is no salt in the sauce. No need to add salt
4.Beef was supposed to be used. I didn’t get one. I used the pork ends