The ingredients are as follows:
1,Brain of pigcosts three.
2,Tofuabout half a catty.
3,Porkminced, one liang.
4,Doubanjiang (fermented broad bean and chili paste)one large spoonful.5|Old ginger
a small piece.6|Three stalks of green onions.7|Soysauce
three large spoonfuls.
8|Two large spoonfuls of cooking wine.9|One large spoonful of cornstarch.10|Salt,
monosodium glutamate (MSG)
appropriate amount.
Methods:1|Remove the skin from the brain, wash it thoroughly;Fry tofu into cubes;
 

Chop green onions finely;
Chop old ginger into a paste;Dilute cornstarch with an appropriate amount of water to make a roux.Mix soysauce and doubanjiang together.2|Boil brain in hot water briefly to remove blood.Bloodfrom the water.
 

3|Remove and cut into small pieces for use.Stir-fry tofu in boiling water for about one minute, then drain to remove bean smell, set aside for use.4|Heat oil in a pan until it reaches five-tenths hot, stir-fry pork mince until the moisture is removed and it becomes shiny.
 

5|Push the meat to one side of the pan, add doubanjiang and soysauce, stir-fry for about half a minute after adding ginger paste.
 

6|Stir-fry tofu and brains evenly.

 
7|Add cooking wine, one cup of water, and salt. Switch to medium heat and simmer for approximately eight minutes.

 
8|Thicken with roux, add chopped green onions and MSG, stir well.
 

9|Remove from heat and serve in a dish.
 

Add cooking wine, a cup of water, and salt; switch to medium heat.Stir-fry for about eight minutes.Thicken the sauce and stir evenly.

Add chopped green onions and monosodium glutamate (MSG), then stir evenly again.

Remove from heat and serve on a plate.