Health benefits: Pork: nourishes the kidneys, nourishes yin, and replenishes qi. Ingredients: 12 pieces of pork soaked in fried tofu, 300 grams of onions, appropriate amount of water chestnuts, 100 grams of light soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of cooking oil, 3 tablespoons of cornstarch, appropriate amount of pepper or thirteen

Appropriate amount of aroma, appropriate amount of salt, appropriate amount of minced ginger, the above meat filling, seasoning, light soy sauce, 3 tablespoons of oyster sauce, 2 tablespoons of water, a large bowl or more. Recipe for cooking tofu: 1. Buy tofu soaks of even size, blanch them in boiling water, squeeze out the water and set aside.

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2. Chop the pork into minced meat, put it in a large bowl and set aside. 3. Add the minced ginger, soy sauce, oyster sauce, cooking oil, cornstarch, and thirteen spices to the minced meat and mix well.

There is also salt, (a small amount of salt because light soy sauce and oyster sauce are added when cooking) 4. After the seasoning is mixed, add the chopped water chestnuts and chopped green onion and mix well.

5. After the meat filling is ready, start making tofu. Take a piece of tofu and scoop out a small mouth.

6. Use a small spoon or your hands to fill the tofu with meat filling.

7. After filling the tofu, try to clean the meat filling on the surface and make the surface smooth. Follow the previous two steps to stuff all the tofu.

8. Put the stuffed tofu on a plate first.

9. Prepare a large bowl of water, add 3 tablespoons of light soy sauce and 2 tablespoons of oyster sauce and set aside. 10. Heat the oil in the pot and turn the pot to let the oil stick to all sides of the pot. 11. After the oil is hot, start frying the tofu.

Pick up the tofu with chopsticks, meat side down, and place it in the pan one by one to fry.

12. Place all the tofu meat side down and fry over medium-low heat for two to three minutes.

13. When the surface is browned, turn it over and fry the other side for two minutes. 14. After frying, pour the sauce mixed with soy sauce and oyster sauce into the pot, turn up the heat, cover the pot and simmer the tofu. 15. Boil water for 3 seconds

After 10 minutes, simmer over medium heat for more than 10 minutes, opening the lid and turning it two or three times to allow the tofu to heat evenly.

16. When the water is reduced to a small amount, add the chopped green onions and turn off the heat.

17. Arrange the tofu neatly on the plate, pour the remaining soup on top, and garnish with some chopped green onion.

18. Here’s another close-up photo. It’s even more delicious with a plate of chili sauce and light soy sauce.

Recipe tips: 1. Blanch the tofu in boiling water before stuffing it. The tofu will become soft and elastic.

2. I added vegetables. The ratio of meat to vegetables is 3:13. In fact, the ratio of meat to vegetables can be increased or decreased according to your own preferences. My mother-in-law likes to put more vegetables than meat. It is always better to eat more vegetables.

4. Make the fillings as light as possible, because there is still soy sauce and oyster sauce to cook at the end. When eating, you can use chili sauce and light soy sauce to dip it in. 5. The vegetables inside can be mixed as you like. Every time our family makes tofu, the vegetables inside

All are different.

Just like dumpling fillings, choose according to your own preferences.

6. When adjusting the meat filling, be sure to add cooking oil and cornstarch, so that the meat will not be burnt, but will be soft and tender!

7. It is best to choose meat that is 30% fat and 70% lean.