The first step: first cut the tofu you bought from the middle, and then cut it into thin and even slices. At this time, you will cut out rectangular tofu slices, and then use the knife to cut out the slices. Cut each tofu slice diagonally across the middle to cut into diamond-shaped tofu slices with even thickness.

PS: Don’t cut the tofu slices too thin, as this will easily cause the tofu to burn while frying, which will also affect the taste.

Step 2: Wash a few green onions, separate the green onion whites and green onion leaves, and then cut the green onion whites and green onion leaves into segments for later use.

Step 3: Put a small amount of oil in the pan, sprinkle the salt evenly in the pan, and then put the tofu pieces into the oil pan piece by piece and fry until you see the tofu pieces. When the bottom side turns golden brown, use a spatula to turn them over and fry the other side. Fry both sides until golden brown and then take them out.

PS: When the oil is hot, remember to change to low heat to fry the tofu, otherwise the tofu will be easily fried and not delicious. In addition, when frying the tofu slices, remember to keep rotating the wok so that the tofu slices are in contact with the oil as much as possible and the heat is more even.

Step 4: Add a small amount of oil to the pot, wait until the oil is hot, then turn to low heat and sauté the green onions until fragrant. After the green onions are fragrant, add the previously fried tofu slices, and then add Add a spoonful of light soy sauce and an appropriate amount of water and bring to a boil over high heat.

PS: The water does not need to cover the tofu slices, just add a little water.

Step 5: After the water boils, add the chopped green onion leaves, use a spatula to stir-fry the green onion leaves and tofu in the pot evenly, then pour a small amount of water starch to thicken it. Stir well again and remove from the pan.

PS: The main purpose of adding water starch at the end is to thicken the sauce, so don’t add too much, about half a bowl of water starch is enough. If you don’t like to eat thickened vegetables, you can skip adding water starch.