Preserved bean curd in casserole(la wei sha guo dou fu )

Preserved bean curd in casserole

Introduction:

Production steps:

Step 1: tear black fungus into small pieces, slice carrots, slice bacon into green, red pepper, onion and ginger, and smash garlic

Step 2: cut tofu into thick slices and fry it in oil

Step 3: put the remaining oil into the bacon and stir fry the oil

Step 4: stir bacon aside, saute ginger, garlic and onion, add carrot and stir fry

Step 5: pour in black fungus and stir well

Step 6: pour in the fried tofu, add salt and pepper, add some water and bring to a boil

Step 7: put it into a casserole, and the soup is better than the ingredients

Step 8: add Pixian Douban sauce

Step 9: bring to a boil over high heat, simmer over low heat for 10 minutes and season

Materials required:

Tofu: 400g

Bacon: one piece

Carrot: one

Auricularia auricula: right amount

Green pepper: right amount

Red pepper: right amount

Onion: right amount

Ginger: right amount

Pixian Douban: 2 teaspoons

Pepper: right amount

Salt: right amount

Oil: 3 teaspoons

Note: gout patients should not eat tofu

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : La Wei Sha Guo Dou Fu