Ingredients
-
250g bean curd
-
seasoning
-
20g tomato sauce
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10g Sichuan pepper
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cornstarch
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salt
-
white pepper
Directions
Tips:
- When cornstarch coat on bean curd, fry in hot oil immediately. Only in this way, you can make crispy skin. That is the reason you need to coat and fry bean curd one by one.
- Roast Sichuan pepper with a small fire and keep stirring. Avoid overcooked and burnt.
Steps
|
1
Done
|
Dice tofu into 3cm squares. |
|
2
Done
|
Roast grounded Sichuan pepper over low heat until dried and fragrant. (you can use Sichuan pepper powder). Mix Sichuan pepper with white pepper and salt to make pepper salt (flavored salt). |
|
3
Done
|
Put pepper powder mixture and tomato sauce in a sauce dish, respectively. Set aside. |
|
4
Done
|
Pour 200ml oil into a pot. Preheat the wok. Dip the bean curd with cornstarch until evenly coated. Fry bean curd in the oil piece by piece. Fry until golden brown. Remove and drain the oil. And put in the plate. |
|
5
Done
|
Serve with pepper salt (flavored salt) and pepper or tomato sauce. |
