Braised Tofu with sauce
Tofu should not be sliced before boiling. It is easy to break.
Step 1 . Prepare a box of North tofu, blanch the whole box in cold water, turn the pot to low heat and cook for ten minutes, in order to remove the beany smell. After the tofu is blanched, use kitchen paper to absorb the surface moisture, and then cut it into thick pieces with a knife.
Step 2 . Dice green and red peppers, slice garlic, chopped shallots, set aside.
Step 3 . Make a bowl of juice. The ratio is: two spoons of cooking wine + half a spoonful of vinegar + half a spoonful of raw soy + one spoonful of Korean chili sauce + one spoonful of Douchi chili sauce + three spoonfuls of water + garlic slices + green and red pepper granules + one teaspoon of sugar.
Step 4 . Set the bottom oil in the pot, add tofu at 50% oil temperature, fry one side until golden yellow, and then put it out for standby (don't turn it over).
Step 5 . Leave the oil in the bottom of the original pot, pour in the adjusted bowl juice and boil it over a low heat, then put in the fried tofu, wrap it with sauce, stew it a little, and then take it out of the pot.
Step 6 . Sprinkle with shallots.
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