In Sichuan and Chongqing, this is probably the dish with the highest rate of occurrence on every table in every household. I still remember vaguely that I did n’t like green leafy vegetables when I was young. My mother always likes to make various kinds of tofu for me. Appetizing on the dining table. Later, I grew up. I was not willing to eat but I could n’t do it. I wanted to learn the cooking skills of my mom and dad. But my dad took good care of me and did n’t want me to learn how to cook. The man who got out of the kitchen can only say that his father is naive. Fortunately, my mother thinks that I must learn to cook when I go out, so I always teach me the secrets of martial arts. From snacks to big memories. #Looking for the taste in memory #
Cut the old tofu into small pieces, and boil it for a while to remove the beany smell.
Add a little salt and cooking wine to the minced meat for a while to marinate for a while, then add oil to the pan, add ginger garlic, watercress, peppercorns, paprika powder and stir fry red oil, add minced meat to scatter, and finally add the tofu
Stir-fry the tofu, add half a bowl of water, soy sauce, a little old soy sauce, cover the pot and stew
When the soup is almost the same, pour in water starch and put a little chicken essence out of the pan
Finally sprinkle with paprika, pepper powder, shallots, drizzle with hot oil, super invincible to prepare meals!