Kung Pao Diced Tofu

1. Prepare the necessary raw materials. Put all the seasonings in a small bowl, except for salt and corn oil, and stir well to make the sauce.

2. Heat the wok until corn oil (slightly more) is added, cut the tofu into small cubes of about 0.8CM, add oil until the surface is slightly dry and the color turns yellow, then remove and set aside.

3. Put the peanut kernels into an oil pan, stir fry in oil until crispy and fragrant, then remove.

4. Peanut kernels and diced tofu after being oiled.

5. After washing the green and red chili peppers, cut them into small pieces. Remove the seeds from the dry red chili peppers and cut them into small pieces. Cut the ginger and garlic into small pieces. Cut the scallions into small pieces, and add an appropriate amount of Sichuan pepper (add to the picture)

6. Leave an appropriate amount of base oil in the wok, add Sichuan peppercorns and dried red chili peppers and stir fry until fragrant.

7. Stir in green and red peppers, then add a little salt and stir well.

8. Add diced tofu and stir fry evenly.

9. Add peanuts and stir fry well.

10. Cook in the prepared sauce and stir fry evenly.

11. Finally, sprinkle in scallions and stir fry well before serving on a plate.