Editor: Chinese Food Network Mobile site
1. Chop the ginger finely, heat the oil, add the Sichuan pepper and chopped ginger, fry until fragrant, then add the Doubanjiang sauce and an appropriate amount of water (it should cover the tofu).
2. Add the tofu pieces into the pot and cook over high heat.BoilOpen fire to add salt, black pepper powder, red chili oil (mainly for coloring), a little bit, then reduce heat and simmer until most of the water has evaporated (remember to stir or shake the pan gently to prevent breaking the tofu).
3. Add wet starch and cook over high heat to thicken the sauce, then sprinkle with chopped green onions before serving.
PS: 1 When chilling the dough, it must be covered well with plastic wrap because the refrigerator's chill has some moisture; if not covered, the dough will absorb water and become too sticky.
2 When baking, do not use high temperature to avoid drying out the surface and causing cracks when rolling.
