Tofu's back in the pot

It means cooking again. It's very important to return the pot in the canteen. The casserole has always been considered to be the head of the cuisine, and it is the cuisine that must come back. It tastes uniquely, it's red, it's fat and it's not greasy, and the fragrance of the entrance is a classic for the chow

Recipe Recommendations

pork belly 400g
thick dried bean curd three
garlic sprouts 100g
laojiang appropriate amount
pepper 15 tablets
bean paste two spoonfuls
white sugar a little
soy sauce a spoonful
edible oil appropriate amount

garlic
fried
three-quarters of an hour
ordinary

Steps for Tofu's back in the pot

The market has bought fresh bouquets to wash their furs, and the pot is filled with fresh water and ginger

Slice slices, garlic swipes to the old leaves and root swabs, swipes with a knife, cut paths and leaves open for spares, and scavengers cooked in the pot with chopsticks trying to insert blood-free water spills, then pick up slices, ginger chops, all the foods are cut

Add a little edible oil to the pot

Put the pepper in

Put it in the old ginger

Five flowers, very transparent, roll, oil

Put it in the soybean and sugar and make it red. Hong

Put it in tofu while pushing it

I'll fire you to the age of six or seven

Put it in the garlic leaf, all the food is ready to boil, the crumbs come out of the crumbs, the tofu is sour and sour, the tofu is sour and sour, and the three-line meat entry smells so good! Everyone loves it