1. Soak the bamboo fungus (bamboo fungus) with water and wash until the water is clear.
2. Cut into small pieces.
3. Thaw the scallops with light salt water and squeeze the water for later use.
4. Chopped green onions.
5. I use super soft tofu.
6. Cut the tofu into small pieces and place it in a deep-mouth dish. Place in the microwave on high heat for 1.5 minutes.
7. Heat the pan with cold oil, fry the bamboo fungus, add a small bowl of water to boil. .
8. Add the scallops and cook for 2 minutes
9. Pour in the soy sauce paste and sugar. (If you don’t have soy sauce, you can use oyster sauce instead. The oyster sauce is sweet and the sugar can be left alone.)
10. Add chopped green onion and stir well.
11. Pour in an appropriate amount of starch water and stir-fry until the water thickens.
12. Spread the bamboo fungus scallops on the tofu.
13. Fresh, smooth and tender.
