condiments

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Oil tofu 15 pieces

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Pork stuffing100g

condiment

salt

5 grams

energy

3 tablets

Light soy sauce

15ml

oyster sauce

15ml

sesame oil

15ml

Water starch

15ml

refined sugar

3 grams

white pepper

5 grams

residual sauce

1 small bowl

hotbed chives

1 root

Practice of making tofu

1. Fried rotten meat bubble. Dig an eye from the upper layer with a spoon, and dig in the pulp with your fingers or chopsticks to brew more minced meat. Take out the extra tofu and chop it into stuffing.

2. Add the bean curd powder and Jiang Mo into the minced meat and stir well. Add all seasonings except white pepper, water starch and chives, and stir in the same direction into minced meat.

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3. Carefully brew minced meat into the rotten meat bubble, not too tightly, and be careful not to brew too much, so as not to overflow after being heated and expanded.

4. Add water to the steamer and bring to a boil. Put the soaked tofu in a bowl or deep dish and steam for 5-8 minutes on medium heat. The minced meat on the surface can be taken out after discoloration and solidification, and the soup can be kept.

5. Add the stock to the wok, pour in the steamed tofu and soup, add salt to taste, cover the lid and simmer for 6 minutes, open the lid and turn to high heat, add white pepper and mix well, then pour water starch around to thicken it to your favorite concentration, and sprinkle chopped green onion before serving.

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