Tofu 1 box, pickles 1 packet, 200g raw pork, oil 1 tablespoon, a little onion and garlic. 1. Take the tofu out of the box and cut it into pieces for later use. Water tofu is fresh and tender, and it takes some skill to take it out of the box completely. Here's a little trick to share with you: after you untie the tofu, turn it over on the chopping board, cut a hole in the four corners of the box with a knife, and then blow into the cut hole, and the tofu will naturally separate from the box. Finally, if the box is mentioned more slowly, the tofu can be taken down intact. 2. Slice the pork, then cut the Fu Xiao, and take out the pickles for later use. Tofu and it, simply steamed for 5 minutes, are delicious and rich, which is more satisfying than braised pork.
3. Add a little base oil to the wok and heat it. Stir-fry the ginger slices in Dongru until fragrant, then stir-fry the meat in a wok until the meat fades. It's ok when it's ripe. 4. Stir the pickles together, add a spoonful of oil and stir well. Sauerkraut and oil consumption have a certain salinity, so this dish doesn't need salt. 5, prepare a slightly deeper bowl, first spread the tofu in the porcelain bowl, and spread the fried pickles and pork sauce evenly. Add water to the wok and bring to a boil. After the water is boiled, put it on a wok and cook for 5 minutes. Water tofu is made of exquisite materials, and it doesn't take long to steam. Just steam it through. If you put this in summer, you can eat it immediately after mixing the pork sauce. Tofu and it, simply steamed for 5 minutes, are delicious and rich, which is more satisfying than braised pork.