Sichuan spicy tofu pudding

Soak soybeans in cold water for 8 hours

Add soaked soybeans to water and beat into juice, the ratio is 1:10

Strain the prepared soybean juice

Put the filtered bean dregs into gauze and squeeze out the soy milk

Pour the soy milk into the pot and boil, remove the foam, then boil for another 5 minutes

Let the cooked soy milk cool to between 80 and 90 degrees

ml of white vinegar with appropriate amount of cold boiled water

Pour the Bai Cun slowly and use chopsticks to stir in one direction. It is just right when you see the water and bean curd separated

Pour in the white vinegar slowly and use chopsticks to stir in one direction. It will be just right when you see the water and bean curd separated. Let it sit for half an hour

The bean curd is ready

Ingredients for spicy bean curd sauce

Dice the meat and chop the kimchi

Put oil in a pot and sauté minced onion, ginger and garlic

Add lean meat, bell pepper, kimchi, soybean paste, homemade spicy red oil, and Sichuan pepper oil in turn, stir-fry evenly

Put the spicy ingredients into the bean curd bowl, sprinkle with coriander, and it’s ready

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