Sichuan-style Minced Pork Braised Tofu

Cut the tofu into pieces, shred the ginger, and cut the green onions and chives into sections.

Heat the pan with cold oil, add the minced meat when the oil is slightly hot, and stir-fry until scattered.

Add cooking wine and dark soy sauce, stir-fry until fragrant and oil is released, then pour in a packet of fermented black bean spicy Sichuan sauce and stir-fry until the sauce aroma comes out. Add shredded ginger and sections of green onion, stir-fry until fragrant.

Pour in the tofu, add enough water to cover the tofu, add half a small spoon of sugar and salt, bring to a boil over high heat, then simmer over medium-low heat for 10 minutes. When the broth is almost reduced, add the chives, add 1 spoon of chicken essence, mix well, and remove from the heat.

The tofu is fragrant and spicy, so delicious.

Make a plate with rice, it goes really well with meals.

Every time, not a drop of soup is left.