1. Cut the bag completely with scissors from the center, be careful not to break it, drain, cut into small pieces and set aside. The mushroom is a good choice for a meal, but it's a good choice for a meal. Cut the onion into long strips, shred the ginger and slice the garlic

2. Heat the oil in a wok, turn the heat to medium, put the tofu down, and fry until both sides are golden brown and remove it

3. Leave the oil in the wok, sauté the ginger, garlic, and onion, and stir-fry for 2 minutes, then stir-fry the enoki mushrooms

4. Add soy sauce, a little light soy sauce for coloring, a pinch of oyster sauce, and a pinch of salt and wine, and stir-fry until the mushrooms are soft, then transfer them to the prepared casserole

5. then fry the Yu Zi tofu into, add the appropriate amount of broth or water, bring to a boil and then turn to a low fire slowly boil about 10 minutes until the soup thick, tofu flavor, seasoned chicken powder can be