- 250g bean curd
- green onions
- minced ginger
- minced garlic
- 20g Doubanjiang (broad bean paste)
- Sichuan pepper
- 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.
Use a skillet, boil water to a boil, add a little salt. Then blanch the bean curd. Remove and drain.
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.
Add bean curd, fry until coated with golden brown color.
Use another bowl, mix water and cornstarch. Pour into the pot and cook until soup thickens.
Sprinkle with Sichuan pepper powder. Serve hot.