1. Materials: 5g of bean curd, 1g of pork, 5g of green garlic, Pixian bean paste, soy sauce, cooking wine, refined salt, starch and monosodium glutamate.

2. Slice tofu, pork and garlic.

3. Heat the oil in the pan, add the tofu slices, fry until golden brown, and then take them out. Leave a little base oil in the pot. When the fire is hot, add the sliced meat and stir-fry until fragrant. Add bean paste, stir-fry until red, add soy sauce, cooking wine, and enough boiling water, and bring to a boil. Add tofu, salt and monosodium glutamate, turn to low heat and burn the tofu thoroughly. Add green garlic, thicken with starch water, collect the soup with high fire, and turn off the heat when the soup is thick.