Materials: 1 block of tofu, 1 potato, green onion, a little ginger, 3 grams of salt, 5 grams of soy sauce, miso, 2 grams of five-spice powder, 10 grams of cooking oil.

1. Peel and wash the potatoes, cut them into slices about 5mm thick, cut the onion into pieces, shred the ginger and set aside.

2. Cut the tofu into slices about 10mm thick.

3. Pour cooking oil into a wok, heat until eight minutes apart, add the chips and fry until golden brown. Add five-spice powder, green onion and ginger to make them fragrant.

4. Add water and rinse with chips.

5. Add tofu, salt and soy sauce, bring to a boil over high heat and simmer over medium heat for about 10 minutes.

6. Add seasonings and add to the pot.

Ingredients:2 potatoes, 1 tofu, 1 package of Northeast China soy sauce, 1 each of green onion, ginger and garlic, 1 cilantro, soy sauce and sugar.

Exercise:

1. Peel and wash the potatoes, cut into slices or strips, slice the tofu, and froth the green onion, ginger and garlic.

2. Put down the tofu in a pot of water. Tight is to take the boiling water, let the tofu skin solidified, to prevent the stew was cooked.

3. Put the oil, burst the onion and ginger, put a little soy sauce to taste, put the chips into the pan and stir fry for about 5 minutes.

4. Add water, which should be higher than the potatoes,

5. Simmer in high heat; add tofu when the potatoes are 6-7 minutes cooked.

6. Simmer over low heat while putting in two tablespoons of Tohoku miso.

7. Put a little sugar when it's almost boiling, fresher.

8. Cease fire after boiling. Do not open the pot right away. Simmer on low heat for 3-5 minutes to let the sauce and tofu become flavorful.

9. Start the pot, don't forget to put MSG or mushroom seasoning and add cilantro.

10 hot stews. Look, everyone is warm.