spicy beancurd

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Ingredient mixing

2 , lean 150 g, shallot , garlic, Chinese prickly pepper , , Cooking wine , , sugar , salt , monosodium glutamate ,

Cooking method

    1, Cut tender beancurd into small pieces. Cut shallot and ginger into powder. Shallot green is the best shallot for this dish.
    2, In a wok heat oil with which fry zanthoxylum granules until they change color. Add stuffing and fry to make it done. Add broad bean sauce and fry to mix them.
    3, Add yellow wine, light soy sauce, sugar, salt and some water. When it is boiling add beancurd and stir-fry. Boil for a while.     4, Add monosodium glutamate when soup drains. Overturn the wok and pour them in a plate.
    5, Evenly sprinkle some shallot and garlic powder with some zanthoxylum powder.