The bean paste brought back in Chengdu, salty to the heart, add a bowl of steamed tofu and stir-fry a bowl of noodle sauce, and fragrant and spicy ecstasy.
Dried diced tofu. Onion ginger is minced, and the onion is green and green.
Pork belly cut into large pieces, cold water into the pot to boil the bleeding, rinse with warm water, change the knife and diced. The pork belly is diced into the wok and the oil is simmered.
Add ginger, scallions and sauté to taste a little wine. I think that the oil can be poured off a part of the oil and then the leek ginger.
Put it into the Pixian bean paste and sweet sauce and stir well. I like to eat spicy and add some red peppers.
Put in the tofu.
Stir fry evenly add a small bowl of boiling water, add the right amount of sugar and cook it all the time.
The soup is dried and closed, and the greens are mixed with the warmth.
My bean paste is brought back from Chengdu. It is super super salty. I don’t know how many times it is salted than the supermarket in my house. Add two spoonfuls of sugar and four tofu to neutralize, just the noodles. I really suggest that you start not to add salt, stir-fry and try it before you decide.
The water is boiled and the noodles are too soft to cook.
Stir in the fried sauce. Sauce can be fried more at a time, sealed in the refrigerator and can not be eaten.