1.

Peel and slice the meat. Marinate squid and wash the salt outside. Put it on and chop it together. Chop it into patties.

2.

Soak tofu in salt water for a while. Not perishable.

3.

Cut the tofu in half. Dig a crack in the middle. Stitched tofu will not be wasted when mixed with meat.

4.

Fry in a frying pan. Be sure to heat the pot. It can't touch.

Chaoshan sufu:

5.

Fry until the skin is golden. Turn over and fry. Fried.

Chaoshan sufu:

6.

Suffocate by adding water. Release smoke. Save some water and add some water starch to thicken it. Watch the pot. Drizzle with juice.

Chaoshan sufu:

7.

Sprinkle some celery. That's great. 8. The skin is golden yellow and the inside is tender.