Frozen tofu thaws naturally. Never use blisters, or it will affect the taste. After thawing completely, cut into squares about 1.5cm square, and gently squeeze out the water.

Bacon cut into small pieces; Jinhua ham cut into small pieces; Soak dried auricularia, dried daylily and dried shiitake mushrooms in warm water, wash, drain and cut into small pieces; Squeeze tender ginger.

Heat the frying pan over medium heat, fry the bacon slices one by one until golden on both sides, and take them out for use.

Add 2 tablespoons of oil (thinly cover the bottom of the wok) to the wok, heat it over medium heat, fry the frozen diced tofu in batches until the surface is dry, and take it out. Add double oil to the pot, heat it with high fire, and fry the diced tofu 1-3 minutes for the second time until it is completely fried and golden yellow. ]

Heat a wok over medium heat, add a little oil and fry ham, fungus, day lily and mushrooms for 2 minutes.

Add fried diced tofu and fried bacon, add broth (about 1 small bowl), scallop sauce, crystal sugar, yellow wine and ginger juice, boil and simmer over medium heat until the soup is completely dry, and add a little water starch.