How to Make Tofu and Carrot Hotpot

Wu radish is hard,tofu is soft, it seems unrelated, but when simmered together,the radish will soften, and both the tofu and radish absorb fermented black beans and sweet bean sauce, becoming a very filling and nutritious dish.

Ingredients:

one piece of tofu (any kind except soft tofu) one red carrot (if unavailable, yellow is also okay)

Seasonings:

salt to taste 10 kernels of Sichuan pepper 1 tablespoon oil 1 large spoon Sichuan fermented black beans 1 small spoon sweet bean sauce optional sugar a little 1 small spoon chopped green onion appropriate waterstarch optional some water

Method:

1, cut the tofu into long pieces about half a centimeter thick;wash and cut the carrot into dice (it is suggested not to peel it);

2, in a pan, add Sichuan pepper and a little oil, fry over medium heat until fragrant, remove the Sichuan pepper, then add more oil and heat it up;after the oil heats up, add the carrot, stir-fry for half a minute, then add the tofu, stir-fry a few times, then add water to cover the tofu and carrot;cover the pan and simmer for 8-10 minutes;

3, once the carrot is soft, add the fermented black beans and sweet bean sauce, salt, stir-fry a few more times until the sauce reduces, then add sugar and waterstarch (if using), sprinkle green onion before serving.

Tips:

the spiciness can be adjusted according to personal preference;

as there is already sweet bean sauce in it, do not add too much salt;

meat-eaters may substitute some broth for the water.