eat up a wok with the prepared vegetable oil to around 80 °C. Fry the chopped beef in the wok till it becomes light brown, and then add the salt, Mapo tofu sauce, chili powder and Pixian bean paste. Keep frying.
Add the double-boiled soup and diced tofu, and use a moderate heat to cook till tasty. Add the garlic sprouts and soy sauce, cook for a few seconds and thicken with the starchy sauce. (Add chicken powder if you like.)