(1) Wash the tofu, cut it into small pieces, and dig a groove with a spoon.

(2) Wash the mushrooms, chop them up and fry them in oil.

(3) Add vegetarian oyster sauce, soy sauce, pepper, a little pepper powder and some starch to the mushrooms and mix well.

(4) Coating starch on the surface and grooves of the tofu and filling in the mixed stuffing.

(5) Pour olive oil into the pot and heat it. Fry the stuffing side down with low fire until cooked, and then fry the bottom and surrounding areas with medium fire until brown.

(6) Stir-fry ginger slices in oil at the bottom of the pot, pour in water and soy sauce, boil oyster sauce and pepper, and add fermented tofu to cook.

(7) Don't cook for a long time, just moisten it. Remove the plate, thicken the remaining soup, pour it on the tofu and sprinkle with chopped green onion.

2. Hakka ancestors produced more rice, less wheat and less flour in Lingnan area, so sufu became a food substitute in jiaozi. Legend has it that a Wuhua man and a Xingning man were sworn brothers a long time ago. Once Wuhua people invited Xingning people to dinner, and the money was only enough to order a dish, so there was a contradiction when ordering. One wants to eat pork and the other wants to eat tofu. Fortunately, they are about to go to war. It shows the wisdom and profound Hakka food culture. Because of its delicious taste, it has become a famous Hakka dish, and now it is also a home-cooked dish on the Hakka table.