Ingredients
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250g bean curd
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green onions
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minced ginger
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minced garlic
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Seasoning
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20g Doubanjiang (broad bean paste)
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cornstarch
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Sichuan pepper
Directions
Tips:
- Blanching bean curd in salt water can remove the bitter and fishy taste. It makes bean curd tender, but not too soft..
- In the balancing process, do not boil bean curd for a long time, otherwise, the bean curd has many small holes inside. It will become less tender.
Steps
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1
Done
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Wash the bean curd and cut it into small pieces. |
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2
Done
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Use a skillet, boil water to a boil, add a little salt. Then blanch the bean curd. Remove and drain. |
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3
Done
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Add a small amount of oil to fry green onion, minced ginger, and garlic. Add board bean paste, continue to fry until fragrant and red oil come out. |
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4
Done
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Add bean curd, fry until coated with golden brown color. |
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5
Done
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Use another bowl, mix water and cornstarch. Pour into the pot and cook until soup thickens. |
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6
Done
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Sprinkle with Sichuan pepper powder. Serve hot. |
