Xiangnong old tofu

Xiangnong old tofu

Introduction:

Production steps:

Step 1: two pieces of old tofu.

Step 2: cut into small cubes about 3cm square, soak in light salt water for half an hour, then remove and drain the water.

Step 3: heat the oil in the pan and fry the tofu.

Step 4: deep fry until the surface is golden, part of it begins to foam, and when it turns to oily tofu, take out the oil to control.

Step 5: slice pork, cut green pepper into rings, pat green garlic first, and then push forward obliquely.

Step 6: cut the dried red pepper into small pieces.

Step 7: dry red pepper small fire, slowly fry out the fragrance, Sheng out, next into the meat fried oil, until fried more dry so far.

Step 8: add the fried tofu and continue to fry.

Step 9: stir fry the tofu for half a minute, add proper amount of soy sauce, soy sauce, steamed fish, soy sauce and salt, color and taste.

Step 10: just add water and make it level with tofu, then pour in the fried pepper and catch up with the lid to stew.

Step 11: when the water is half dried, add a little oyster sauce, add green pepper ring and sour white part, stir fry.

Step 12: stir fry for a while, then put garlic leaves in, stir fry evenly, add water and starch to thicken.

Step 13: turn the pot into a dish.

Materials required:

Old tofu: two pieces

Pork: two liang

Green beauty pepper: one

Dry red pepper: Five

Garlic: Three

Salt: a spoonful and a half

Old style: moderate

Soy sauce: moderate

Steamed fish soy sauce: right amount

Corn starch: small amount

Note: 1, tofu to deep fry to the surface of golden, part of the beginning of foaming, to oil tofu change, just fished out, deep fry a little bit better. 2. Dry pepper to low heat cold oil slowly fried flavor, do not hot pot hot oil, or a down on all black out. 3. Stir fry pork until the skin is hard, add more oil, otherwise it will be a little greasy.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh