Tofu skin should be blanched first, because it absorbs oil and water easily. If you don't blanch first, the fried tofu skin will be too greasy and taste bad. Operating steps:

1, prepare tofu skin and side dishes. Bean curd skin can be dried or fresh, and side dishes can be selected according to personal taste, such as fungus, carrot and bean sprouts.

2. Put the bean curd skin into boiling water. The blanching time is usually 1-2 minutes until the bean curd skin becomes soft, but don't cook it for too long, otherwise it will be boiled.

3. Take out the cooked bean curd skin, rinse it with cold water to stop cooking, and remove the floating foam on the surface.

4. Cut the bean curd skin into pieces of appropriate size.

5. Put cold oil in a hot pot, stir-fry the side dishes and stir-fry until cooked.

6. Put the blanched tofu skin into the pot and stir well.

7. Add the right amount of salt, chicken essence and other seasonings to continue to stir fry.

8. Finally, add chopped green onion and coriander. As a decoration, you can go out of the pot.