Ingredients: 2 diced potatoes (dehydrated), 1 piece of hairy tofu.

Accessories: appropriate amount of salt, appropriate amount of MSG, appropriate amount of green onions, appropriate amount of garlic, appropriate amount of blending oil, appropriate amount of pepper powder, and appropriate amount of coriander.

Steps:

1. Mince the onion and garlic, cut the coriander into small pieces, and make soybean paste.

2. Cut the tofu into cubes and set aside.

3. Peel the potatoes, wash and cut into cubes. Set aside.

4. Heat oil in a hot pan, add chopped green onions and sauté until fragrant.

5. Add potato cubes and stir-fry.

6. Add a small spoonful of pepper powder and stir well.

7. Add the sauce and stir-fry evenly.

8. Add water until it is flush with the potatoes.

9. Add the tofu cubes.

10. Put some dried perilla leaves.

11. Cover, bring to a boil over high heat, then turn to medium heat and simmer for about 15 minutes.

12. When the soup is almost reduced, add minced garlic and stir-fry evenly.

13. Finally, add MSG for seasoning, sprinkle a little coriander and serve.