Ingredients: old tofu 1 block, black-bone chicken roll 150g, Pleurotus eryngii, auricularia auricula; Accessories: blended oil, salt, cooking wine, oyster sauce, eggs, starch, minced garlic;

Brine tofu bought from the market should be washed and drained with clear water, and then cut into small pieces.

Beat the eggs into a bowl and wrap the tofu in the egg liquid.

Then put the tofu block wrapped with egg liquid into dry starch and roll it back and forth to make it evenly coated with dry starch.

Add a proper amount of blending oil to a small pot, heat it to 70%, add the bean curd wrapped in powder, and start frying.

Deep-fry the tofu until golden brown, take it out, heat it again and fry it again.

Black fungus is soaked and washed in advance, and white mushrooms are washed and torn into filaments by hand.

Take the oil pan, add the fungus and Pleurotus eryngii, stir well, and add some cooking wine and salt to taste.

Then add an appropriate amount of oyster sauce and stir well, then pour in an appropriate amount of water to boil.

Add a little blending oil to the casserole, add minced garlic in advance and stir-fry until fragrant.

Then spread the fried tofu in a casserole and heat it for a while.

Then pour the mushrooms in the wok and the juice into the casserole for stew.

Finally, put a frozen black-bone chicken roll on it, cover the pot and boil it, then simmer for about 5 minutes.

When you see the black-bone chicken roll change color, you can turn off the fire and serve it. Black-bone chicken rolls are tender and juicy, tofu is tender and delicious, mushrooms are crisp and delicious, and the taste is rich.