There is no need to fry watercress sauce, and it is not as spicy as mapo tofu, it is slightly spicy and slightly sour. Spicy and sour taste comes from pickles. Although it is a simple few ordinary materials, it does not lose its flavor.
/ Errant /
A small bowl of pickles
100 grams of pork ground meat 1 piece of tofu
1 spoonful of minced garlic 1 spoonful of chopped green onion
1 spoonful of cooking wine 3 tablespoons of light soy sauce
Half a spoonful of sugar with a pinch of pepper
Water starch to taste
/ Approach /
1. Marinate the pork with cooking wine and pepper for 15 minutes. Cut the tofu into small pieces and the kimchi into small pieces, but do not cut into small pieces.
3. Stir-fry minced garlic until fragrant.
3. Pour in the pork and sauté until whitish.
4. Stir-fry the kimchi.
5. Pour in the soy sauce and sauté the sugar for 2 minutes.
6. Bring to a boil with water.
7. Add tofu and bring to a boil.
8. Drizzle in the prepared water starch and burn for half a minute to extinguish the heat. Sprinkle the green onion and raise the pot.
ps: Tofu with tender tofu or old tofu can be, you like it.
Add a little salt to the water starch, otherwise the soup in the pot will be diluted by the water starch.