Method one

1. Slice the tofu until golden brown, or fry it in more oil.

2. A pack of stewed pork ribs of any brand.

3. Put a little oil in the bottom of the pot, simmer on low heat, stew the meat and stir-fry the ginger slices. If you have a Chinese medicine bag, you can take out the stew and put it in a medicine bag, so that tofu won't get the seasoning. If not, just pour it into the saucepan.

4. Put the fried tofu and flavoring into the saucepan. I use a casserole. Add soy sauce, soy sauce, crystal sugar, salt and oyster sauce. Adding water won't spoil tofu. Why the right amount? Everyone has different tastes. You can try it and decide whether you like salty or sweet. Friends who like spicy food can also add some millet spicy. Bring the fire to a boil and stew for another half an hour.

5, has been soaked in the original soup overnight, naturally cool, put into the container to keep the soup fresh. My cooking is sweet but not salty, so it's no problem to keep it fresh for a week. It must be preserved in soup, and it tastes best in about three days.

Method 2

1, prepare a catty of old tofu, wash it, cut it into 1 cm thick slices and put it on a plate for later use.

2. Pour the cooking oil into the pot. When it is 60% hot, add tofu pieces and fry until the surface of tofu is golden yellow. Remove the oil control device.

3. Prepare a handful of peppers, cut several dried red peppers into sections and put them together in a material bowl for later use.

4, add 8 grams of salt to the bowl, the taste is extremely fresh 10 grams, pour into the chicken soup cooked in advance.

5. Add the fried tofu and cook for 10 minutes on medium heat.

6. After cooking, pour in the colander to control the soup, and then put the tofu into the soup basin to continue soaking for about 10 minute.

7. After soaking, take out the tofu pieces, put them on a plate, then pour some soup to prevent the tofu from drying out, and finally put a parsley.