Ingredients: 4 pieces of tofu.

Accessories: 150g scallion, 1 egg white, 15g water starch, 750g cooked vegetable oil (about 50g), 10g pepper oil, salt, monosodium glutamate, soy sauce, vinegar, sliced ginger, sliced garlic and fresh soup.

1. Cook the tofu thoroughly in boiling water, take it out of the shower, cut it into 3 cm long rectangular pieces, put it in a bowl, add egg white and water starch for sizing, and grasp it evenly by hand for later use.

2. Wash the green onions and cut them into 3 cm long pieces.

3. Take 1 small bowl, add 1 tablespoon of fresh soup, and add refined salt, monosodium glutamate, soy sauce, vinegar and starch to make red sauce for later use.

4. Put the wok on the fire and add the oil. When the oil is heated to 50%, add tofu slices and onion slices, spread them out quickly with chopsticks, pour them into a colander, and drain the remaining oil.

5. Leave a little base oil in the original pot, add ginger slices and garlic slices, stir fry, then add tofu slices and onion slices, cook them in the pre-prepared red sauce, turn them over twice, and order pepper oil, then serve.