Accessories: egg 1 piece, soup stock, salt 1 teaspoon, 2 chives, ginger 1 piece, sesame oil, pepper, peanut oil 1 spoon.

method of work

1. Crush the tofu with a spoon, pour in the egg liquid (just knock it in), and stir well for later use.

2. Wash the chrysanthemum, leave the leaves and leave the stems, and cut into pieces.

3. Chopped onion and ginger.

4. Put the oil in the hot pot and heat it. Add the minced onion and ginger and the minced chrysanthemum and stir-fry for a while until it changes color.

5. Add the tofu paste and stir-fry until the tofu and chrysanthemum are evenly mixed and loose.

6. Pour in the broth and stir for a few times, so that the soup is basically not covered with the main ingredients.

7, add salt, sprinkle some pepper, stir fry evenly on low heat, and the soup can be cooked after boiling.

8, pour sesame oil after loading. If you like spicy food, you can pour Chili oil, which tastes better!