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川菜八大名菜之一

Materials

Toufu(500g) Shredded beef (150g) Douchi Pixian chili pepper (40g) Zanthoxylum(3g) Garlic bolt(20g)

Practices;step1:Cut the tofu 2 centimeters square blocks, water poured into the pot, boiling heat after fire broke out a little salt, then Add tofu pot cheuk 2 minutes, remove the standby Drain.

Step2Heat oil in wok until hot oil into a 4 pm (hands placed in the top of pot to a sense of warm) into minced meat, fried casual, off-sheng out after birth.

Step3:Pixian Douchi chili and chop fine (I lazy, did not cut), cut into diamond-shaped garlic bolt.

Step4:once again poured into the oil pan, heated up to 3 heat when adding Pixian fried chili flavor by adding red pepper powder and tempeh,fried after oil, plus modest stock (or water), poured into the burning tofu 3 minutes . Add soy sauce, water starch starch once. Subsequently, minced meat, chicken and garlic bolt burned two minutes after pour water in starch starch, to close after the juice into the bowl-sheng, sprinkled pepper can face.