No MSG, no five spices, and still make delicious dishes!
Material
| Northern Tofu | |
| Pepper | |
| carrot | |
| Fungus | |
| Tempeh (I use Laoganma flavor tempeh) | |
| Pixian Douban | |
| soy sauce | |
| vinegar | |
| salt | |
| sugar | |
| ginger | |
| Zanthoxylum (or pepper oil) |
Wash the fungus soaked hair, sharp pepper, carrot cut into triangular or diamond-shaped pieces.
Use soy sauce, salt, sugar and water to make juice, chopped ginger and set aside.
Cut the north tofu into triangles, fry them in a frying pan with golden sides, and remove from the pan.
Heat the ginger in the oil in the pot, stir-fry the tempeh and watercress, add the pepper and carrot and stir-fry for 2 minutes.
Add tofu pieces, seasoning juice, and boil over high heat, then simmer for 5 minutes.
Collect the juice on fire.
Before leaving the pot, add vinegar and a few drops of pepper oil.