1, press 1 piece of old tofu into mud with both hands or the back of a knife, and the more crushed it is, the better. If you don't like the beany smell of tofu, you can soak it in salted boiled water for a while.

2. During soaking tofu, chop the pork, which can be pork belly or pure lean meat. It is recommended to be thinner and have a more refreshing taste.

3. Put the bean curd paste and minced meat into the dish, then add 1 spoon of cooking wine, 2 tablespoons of soy sauce, 1 spoon of oyster sauce, half a spoonful of sugar, appropriate amount of sesame oil and appropriate amount of starch, stir well, and then let it stand for about half an hour to marinate for flavor.

4. Take a proper amount of marinated minced meat tofu, make it into balls, and hold it tightly in the palm of your hand several times to avoid looseness.

5. Put the minced meat and tofu balls into a boiling steamer, boil them again, and continue steaming for about 10 minutes.

6. During the steaming of meatballs, cut some garlic slices and pepper rings according to your own needs. If you don't eat spicy food, don't let it go.

7. After the meatballs are steamed, pour the steamed soup into the pot, and then add half a spoonful of soy sauce, some salt, a little chicken powder, half a bowl of water starch, Chili rings and garlic slices.

8. After the sauce in the pot boils, cook it slightly until it is sticky and then pour it on the meatballs.