Home-cooked practice of burning meat with tofu

1. Material: old tofu 1 block, pork belly 200g, Pixian bean paste 15g, pepper powder 2g, pepper oil 5g, chopped pepper 15g, lobster sauce 10g, pepper 5g, pepper.

2. Cut the old tofu into thick slices and slice the pork belly.

3. Heat the oil in the wok, add the pork belly and stir-fry the fat oil.

4. When the fat part becomes transparent, add 1 tbsp bean paste, 1 tbsp chopped pepper and 1 tbsp pepper to stir-fry red oil. Continue to add lobster sauce and minced garlic and stir well.

5. Stir-fry for fragrance, pour in warm water without ingredients and 1 tablespoon soy sauce, then add tofu, bring to a boil, and turn to low heat for slow cooking. In this process, you can push the tofu with a spatula from time to time, and be careful not to crush it.

6. Seeing that the soup is almost collected, pour in the starch and thicken it, stir fry evenly and turn off the heat.

7. Pour it into a small pot that can be lit and served on the table, or into a hot casserole, drizzle with pepper oil, and then sprinkle with pepper noodles and shallots to enhance the taste.

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