Casserole stewed tofu Recipe

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  1.Prepare the ingredients

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  2.Rinse the tofu and cut into small long pieces for later use

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  3. Wash the carrots and cucumbers, remove the stems, cut into small pieces and set aside

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  4. Prepare onions, ginger, garlic and chopped green onions for later use

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  5.Wash the fungus, drain and set aside

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  6. Brush clean the bacon.Cut into thin slices

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  7.Put it into a hot pot, stir-fry until the oil comes out, pour in the cooking wine and stir-fry Fragrant

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  8.Pour into a casserole and set aside

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  9.Put in the oil and stir-fry the carrots until they are raw

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  10.Pour into the casserole, add cucumber and fungus and set aside

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  11.Put oil in a pan, add a little salt, and fry tofu until fragrant

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  12.Turn over and fry until golden brown on both sides

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  13.Place in a casserole

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  14.Put oil into the pan, add lard, add onion, ginger and garlic and stir-fry until fragrant

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  15.Add sweet and spicy sauce and stir-fry the red oil

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  16.Add appropriate amount of water, add dark soy sauce, a little salt and pepper and bring to a boil

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  17.Pour into the casserole and boil again

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  18.Cover the pot and simmer for about 20 minutes

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  19.After 20 minutes, add light soy sauce Mix well with MSG and bring to boil

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  20.Turn off the heat and sprinkle in the chopped green onion

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  21.Serve and serve

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  22.A delicious casserole stewed tofu is ready