Ingredients required: old tofu, green onions, light soy sauce, oyster sauce, sugar, salt, and pepper.

Cooking method:

The first step is to use fresh tofu and steam it for 3-5 minutes. This step is mainly to reduce the beany smell of tofu. You can also use Cutting tofu into small pieces and blanch it in water can also reduce the beany smell.

The second step is to cut the steamed tofu into slightly thicker cubes after it is no longer hot to the touch. The thickness of the tofu cubes is about 1 cm. If cut too thin, the tofu will easily rot during cooking.

The third step is to chop the green onion into small pieces and cut into thick slices. Friends who like spicy food can prepare a few dried chilies and cut them into sections.

Step 4: Heat the pot and pour oil. First put the tofu cubes into the pot and fry over low heat until golden brown on both sides. Set aside.

Step 5: Leave oil at the bottom of the pot, add chopped green onion and chili pepper segments and stir-fry, then pour the fried tofu cubes into the pot and continue to stir-fry.

Step 6: Season with light soy sauce, oyster sauce and sugar and stir-fry evenly. My general seasoning ratio is 2 spoons of light soy sauce, 1 spoon of oyster sauce and half a spoon of sugar. If the dish is large, you can add more seasonings.

Step 7: Add half a bowl of water, bring to a boil over high heat, then turn to medium-low heat, cover the pot, and simmer for 3-5 minutes. The amount of water does not need to be hidden from the tofu.

Step 8: Cook for about 3-5 minutes, uncover the pot, add the remaining green onions, sprinkle with a little pepper, turn to medium heat and stir-fry until the green onions are fragrant, then turn off the heat and cook. When the pot is ready, add salt and wine. If you like the soup thicker, you can pour an appropriate amount of water starch into the pot to absorb the soup.