Dachengxiang to spicy, xiaoyinyu tofu.


500g tofu (North)
150g lettuce
50g garlic sprouts
50g celery
1 tablespoon Pixian bean paste
2 tbsp soy sauce
Ten dry peppers
10 g Zanthoxylum bungeanum
1 tablespoon chili noodles
1 tablespoon Chinese prickly ash noodles
10g garlic
10 g ginger
80 g vegetable oil


Step 1
Cut the tofu into thick slices, select the 5th gear with the fire control key of vantage programmable stove, add salt, use boiling water, and soak for 10 minutes

Step 2
Cut the lettuce into thin slices, cut the garlic and celery into sections, put them into the oil pan, press the fire control key to select the 5th gear, and stir fry them over high heat for about 1 minute until they are broken

Step 3
Keep the fire control key at 5. Turn the hot oil in the pot to 3-4% heat. Turn the fire control key to 3. Add pepper and pepper and stir fry until fragrant

Step 4
Take it out and sprinkle it on tofu

Step 5
Fire control key to select 4, pour a little oil into the pot, stir fry Pixian Douban, add minced garlic and ginger, stir fry until fragrant

Step 6
Pour in a large bowl of boiling water and two teaspoons of soy sauce. Bring to a boil over high heat. Cook for a few minutes and remove the dregs

Step 7
Add tofu and cook over low heat for 10 minutes

Step 8
Pile the tofu on the fried dishes, pour in the soup, sprinkle with chili noodles, and sprinkle with the dried chili and Zanthoxylum before frying

Step 9
Finally, heat a little oil and pour it on the pepper