Cut the tofu into pieces with a width of 2cm, a length of 4cm (mine is 5cm) and a thickness of .5cm, and sprinkle a little salt for later use

2

Dry the blood of the beef used for broth, put it in a pot, add the onion and garlic, and boil it for about 3 minutes on medium heat

3

Shred the rest beef, 1. Blanched straw mushrooms and torn into silk of the same specification; Wash the water celery, blanch it until it is soft, and tear it for later use

5

Separate the egg yolk and egg white, fry them into yellow and white egg skins respectively, and cut them into the above specifications for later use

6

Dip dried starch in tofu and fry them on both sides of the oil pan

7

Spread beef stuffing thinly on a piece of fried tofu, then cover it with a piece of tofu, and gently tie it with shredded water celery < My pot is small and not straight-mouthed, so I'm smart enough to spread all the leftovers on the bottom of the pot as a cushion, which may also be a mistake that affects the taste.

9

After pouring beef soup, cook it on high fire until it boils, turn to medium fire for 15 minutes, and then add clear sauce and salt to taste.