Tofu and Beef

Method

1. 01

   Step 1

   Wash the beef and slice it into large pieces.

   

2. 02

   Step 2

   Add egg white, cornstarch, pepper, cooking wine, and chicken bouillon, then mix well.

   

3. 03

   Step 3

   Stir clockwise until sticky

   

4. 04

   Step 4

   Prepare minced ginger, garlic, and chili peppers; chop scallions; and slice ginger, garlic, and scallions.

   

5. 05

   Step 5

   Cut the silken tofu into long strips at an angle, then cut into 1-centimeter-thick triangular pieces and set aside.

   

6. 06

   Step 6

   Blanch the silken tofu in boiling water ( 80 degrees Celsius), remove and drain. Arrange it on the bottom of a plate; a deep plate is recommended.

   

7. 07

   Step 7

   Blanch the beef in oil ( 100 degrees Celsius) until the skin turns white, then remove and set aside.

   

8. 08

   Step 8

   Heat oil in a wok, add dried Sichuan peppercorns, sliced ​​scallions, sliced ​​ginger and garlic, and sauté until fragrant.

   

9. 09

   Step 9

   After sautéing the base ingredients until fragrant, add fermented bean paste, spicy sauce, Lao Gan Ma chili sauce, and chopped chili peppers, and stir-fry until the oil turns red.

   

10. 10

    Step 10

    After stir-frying until the oil turns red, add chicken broth or water, bring to a boil, then add dark soy sauce, light soy sauce, chicken bouillon, pepper, and Sichuan peppercorn oil to taste. Finally, use a strainer to remove the solids.

    

11. 11

    Step 11

    Add the blanched beef to the broth, thicken with cornstarch slurry, and pour over the blanched tofu.

    

12. 12

    Step 12

    Sprinkle minced ginger and garlic, chili oil, and chopped green onions on the beef.

    

13. 13

    Step 13

    Heat oil in a pan and pour it over the seasonings before serving.

    

14. 14

    Step 14

    Finished product image