Ingredients: 200g tofu, 50g tenderloin, 50g mushroom powder, 3g salt, 5g cooking wine, 5g soy sauce, 5g oyster sauce, 4 eggs, 30g corn starch, 30g flour,10g chopped green onion, a little Jiang Mo, 30g vinegar, 20g tomato sauce and 30g brown sugar.

Operating steps:

1, chop pork tenderloin into minced meat.

2. Add appropriate amount of cooking wine, soy sauce, oyster sauce, pepper and Jiang Mo for pickling.

3. Put the tofu in a bowl and crush it with a rolling pin.

4. Add chopped green onion, minced mushrooms and eggs.

5. Mix the proper amount of starch and flour evenly.

6. Grab a piece of stuffing by hand and make a small round cake.

7. Add hot oil to the frying pan and fry the dried bean curd.

8. Fry until one side is golden, turn over and fry the other side until the tofu patties are ripe.

9. Make sweet and sour juice with vinegar, brown sugar and tomato sauce.

10. Pour the prepared sweet and sour juice into the pot and boil.

1 1. Add the dried tofu and stew, so that the dried tofu is covered with sauce.

12. Put the prepared dried tofu into a dish and sprinkle with chopped green onion.