I didn’t expect to eat this dish for the first time. It’s a bit like Sichuan.
Tofu skin washed and cut
Cut the lean meat into small pieces and add the starch salt to the MSG.
Chili diced garlic chopped garlic chopped ginger sliced onion
The water in the bowl is transferred to the starch and the old soy is evenly prepared.
Heat the wok and add the oil to boil. Pour the ginger and ginger into the sauté and add the sauté. Add the minced meat and stir-fry. Cook well and pour in the prepared starch water to boil. Add the chopped tofu skin. Continue to stir fry, then add the right amount of salt and sugar to continue to stir fry, if there is a sticking pot when frying, add a little more water, because starch is easy to stick! Stir-fry all the soy skin and put on the seasoning juice and sprinkle with chopped green onion.
If you like spicy food, you don't need to add sugar.