1, cut tofu into pieces 0.5 cm thick, 5 cm long and 2.5 cm wide, and marinate with a little salt, monosodium glutamate, soy sauce and starch 10 minute.

2, tofu flour and egg paste on both sides, a piece into the warm oil pan fried on both sides, remove.

3. Leave a little oil in the pot, add minced onion and ginger and saute until fragrant, then add tofu, broth (water and chicken essence can also be mixed) and a little salt. After the soup is boiled over high fire, change to low fire and the soup will be dried quickly.