Stir-fried white bean curd

Overview

The bean curd produced in southern Shaanxi is very mellow. Every time a country party goes to southern Shaanxi to visit, he will bring back a lot of local bean curd, bamboo shoots and bacon. Because the bean curd is easy to store in the refrigerator and the taste does not change, so I went to visit on May Day and brought some back... A little peanut oil mixed with fried lard residue, plus the bean flavor of the bean curd, only a little light soy sauce and salt can make a simple and delicious dish...

Tags

• hot dishes
• doupi
• dried chili pepper
• gray
• lard residue
• light soy sauce
• salt

Ingredients

Steps

1. 1 Gray

   

2. 2 Hanyin tofu skin tastes very mellow

   

3. 3 Cut the tofu skin and chili peppers and set aside. Cut some lard to stir-fry the vegetables

   

4. 4 Just tear it into pieces by hand

   

5. 5 Blanch it in boiling water for a while and take it out

   

6. 6 Directly rinse the blanched flakes with cold water so that the flakes become crispier

   

7. 7 Put lard into the pot and fry until slightly brown

   

8. 8 First put the chili pepper and stir-fry the white pepper and bean skin. Add a little light soy sauce and salt and take it out of the pot