1. The quail eggs are cooked and then shelled for later use;
2. Mince garlic, mince green onions and set aside;
3. Put a proper amount of water in the pot and boil, add the tofu cubes to blanch after the water is boiled;
4. Pick up the blanched tofu cubes and drain them for later use;
5. Put a little oil in the pot, add quail eggs, and then add a spoonful of cooking wine and stir fry;
6. Put a little oil in the pot, add quail eggs, and then add a spoonful of cooking wine and stir fry;
7. Then add minced garlic and stir fragrant;
8. Then add some oyster sauce, stir fry the light soy sauce;
9. Pour in an appropriate amount of water, add a spoonful of bean paste, and a half spoon of sugar to boil;
10. Then add tofu cubes, appropriate amount of soy sauce, a little salt, bring to a low heat and simmer;
11. When the broth becomes less, add appropriate amount of pepper and chicken essence and stir fry evenly;
12. Finally, the starch is poured into the water to collect the thick sauce, and the green onion is sprinkled to start the pot!
Tips:Tofu will be easier to taste after blanching, because the blanched tofu will have many steam holes, which is easy to taste and absorb the soup!
