Braised Bean Curd Enoki Mushroom
1.
Cut the bean curd into strips 5 cm wide and 10 cm long. Wash enoki mushrooms and cut the roots, tear them into small pieces for later use.
2.
Roll up the enoki mushroom with bean curd and fix it with a toothpick.
3.
Stir cornstarch with a little water for later use.
4.
Put the bottom oil in the pot, and saute the ginger and garlic.
5.
Put the bean skin enoki mushrooms in a pan and fry them yellow.
6.
Pour the small stone kiln braised sauce in the pot
7.
Add 100-150ml of water. Cook for two or three minutes.
8.
Stir the cornstarch water and pour it into the pot.
9.
Shake the pan to thicken the soup. Perfect~