Ginger shredded, sliced scallions, scallions, ginger, peppercorns soaked in the right amount of warm water (pay attention to the amount of water, peppercorns, water to be mixed with stuffing), to be soaked with flavor, scallions, ginger and peppercorns, peppercorns, pick up the discard, onions, ginger and peppercorns, water to leave a spare.

The meat will be sliced and then diced plus a step to pick out the onion and ginger a piece of finely chopped, pot.

The radish chopped fine, add to the meat foam, and then add the appropriate amount of Atsumi, a small amount of salt and soy sauce, egg white, pepper water, a spoonful of wine (or a little white wine, add white wine must pay attention to the amount of too much will have a bitter taste), stirring evenly clockwise, marinate for a while.

Tofu cut into cubes and chopped green onion and ginger standby.

Heat the oil in a pan, add the onion and ginger and stir out the flavor, then add the marinated meat, stir-fry over medium-high heat for two to three minutes, then add water to half of the pan.

Pour the chopped tofu gently into the broth (use a sauté spatula to prop up the tofu after it's in the pot to keep the shape of the tofu intact), add half a sauté spatula of Haitian soy sauce after the pot is boiling, and cook over medium heat for eight to ten minutes.

Before the pot according to the actual broth salinity add the right amount of salt, a delicious meat foam radish stewed tofu is completed, everyone enjoy it.