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10minutes
Add oil to a frying pan and fry the minced meat.
Add doubanjiang, tianmian sauce, chopped garlic and ginger and fry until fragrant.
Add water, bring to a boil, add vinegar and soy sauce.
Dice the tofu, put water, salt and tofu in a pan and boil until boiling.
Drain slowly so as not to break the tofu.
Add the tofu from 2) to the sauce in 1) and simmer until the taste becomes familiar.
Add chopped green onions, water-soluble potato starch, and chili oil if you like, and you're done!
Minced pork is the key to making it delicious when it is fried well. Fry until the gravy is clear and fragrant.
Tofu can be boiled in water with salt to prevent it from collapsing, and excess water will come out, making it easier for the taste to soak in, so be sure to do this. Boil to the extent that it does not boil completely.
Do not add the water-soluble potato starch all at once, add it little by little, and add it while observing the thickening.
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