Fragrant tender tofu

1

Chop lean meat and set aside.

2

Slice the tofu into a plate, place it around the plate, leaving a circle in the middle, and sprinkle a little salt on the surface of the tofu.

3

Pour a little oil into the pan, add garlic and ginger and saute until fragrant.

4

Put the chopped meat paste in and stir-fry.

5

Add a little chili paste (both Pi County bean paste and Laoganma are available) and a little salt, and stir fry the green pepper.

6

Stir well and add a small amount of water before the meat filling. After boiling the pan, turn to low heat and add a little water starch.

7

Slowly receive the soup, save a little, add a little oyster sauce, and prepare for later use.

8

Pour tofu into the pan and steam over water for two minutes.

9

After taking out the steamed tofu, use a small spoon to dig out the water in the middle, and pour the previously fried meat filling into the middle.

1. To make this dish, choose tender tofu as it absorbs flavors more easily. Sprinkling a little salt on the surface before steaming also helps with absorption, but be sure to use very little. 2. The tofu is already cooked when purchased and can be eaten directly, but it is better to steam it for a few minutes for hygiene reasons. 3. Pixian bean paste is already salty, so do not add too much salt when stir-frying the meat filling. You can taste it first, and if the flavor is right, omit the salt entirely. 4. Only a tiny amount of oyster sauce is needed; just a little is used to enhance the umami, and it tastes best when added just before removing from the heat. Do not add it too early, as the oyster sauce will lose its freshness if boiled in the pot for too long.