1. First prepare all the ingredients, take out the frozen tofu in advance and defrost, and wash the peach blossom octopus and abalone.
2. Change the cleaned abalone to a flower knife.
3. Cut frozen tofu into small pieces with a knife, cut tomatoes into small pieces with a knife, and shred the green onion and ginger.
4. Put the butter in the pan and heat it up, sauté the scallions and ginger, add the tomato cubes, and stir quickly evenly over high heat.
5. Add thyme to taste.
6. Then add the light soy sauce to taste and mix.
7. Continue to stir-fry on high heat until the tomatoes are soft.
8. Pour an appropriate amount of water into the pot, and put in the frozen tofu first.
9. Then add the abalone and peach blossom octopus, bring to a boil on high heat, turn to medium heat and continue to cook for 10 minutes.
10. Seeing that the soup in the pot becomes thicker and thicker, add some salt to taste.
11. Add chicken essence to increase the taste.
12. Add green beans and cook on high heat for about 1 minute.
13. Pour in the water starch that has been melted in advance.
14. Turn off the heat by boiling on high heat.
Tips:If you don’t like butter, you can replace it with other cooking oil...
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