Braised tofu puffs

Cut the tofu puffs in half. Boil the water with salt, add the puffs, cover and boil exactly two minutes.

Strain, rinse under cool water, squeeze out the excess water and set aside.

Long yao the wok with the oil, then over a low flame fry garlic and ginger 30 seconds until fragrant.

Add the duojiao and the chili powder and fry over low heat two to three minutes until the oil stains red.

Add two fresh chilies, flame to high, fry about 30 seconds.

Pour the liaojiu down the sides of the wok, mix, then add the blanched tofu puffs.

Swirl in soy sauce and dark soy sauce, add the water and the on-screen seasoning, cover and cook 30 seconds.

Uncover, add the remaining sliced chilies and the green garlic, stir and turn out.