2. Dice the onion and garlic sprout. Break eggs. Mix all the ingredients together. Add a little pepper, salt and chicken essence. Crush tofu. Stir well.

3. Rub the evenly stirred bean curd into strips or circles and steam in a steamer for 20-30 minutes.

4. Cool the steamed bean curd cake and slice it.

5. Add oil to the wok until it is 60% hot. Add more oil. Fry the bean curd cake until golden on both sides. After eating, dip a little bean paste or ketchup when eating.