1. Cut the tofu into cubes, draw a grid on the top, the depth of the knife is about 2/3 of the tofu block;
2. Fry the tofu cubes into golden brown;
3. Marinate the shrimp with 1/2 teaspoon refined salt, 1/4 teaspoon pepper, 1/8 teaspoon caster sugar and 1 tablespoon cooking wine. Let stand for 20 minutes or more;
4. Slice the ginger, separate the scallions into green and white, and cut into pieces;
5. Bring to a boil, raise the heat to medium heat, fry the shrimps until they are six or seven mature, set aside;
6. Boil the pot again, raise the heat, put ginger slices and green onion, sauté fragrant, pour in tofu, burst for a while, add about 1 cup of broth, boil until about 1/2 of the soup is left, add 1/2 teaspoon of refined salt, 2 tablespoons of light soy sauce , 1/4 teaspoon of granulated sugar, then sprinkle about 1/4 teaspoon of pepper, spread evenly, and cook for a while;
7. Pour in shrimps, cook in white wine, stir fry a little, add 2 tablespoons of water starch, add sesame oil as tail oil, take a few times, and serve;
8. Pour the remaining juice on the noodles and sprinkle with chopped green onions.
Tips:1. When the prawns are fried, they should be cooked too well, 60% to 70% is enough, and they will be cooked once after the meeting;
2. The tofu grid is to allow the tofu to absorb the juice again.
3. Cooking into wine can add aroma to shrimps.
