1. Boil the preserved eggs in water for a few minutes and then peel them for later use.
2. Remove the internal fat tofu from the top of the box and steam it for a few minutes, control the moisture and slice into the dish.
3. Cut the preserved eggs into the shape you like and place them on the tofu.
4. The cashews are fried in a low heat and crushed and sprinkled on the tofu.
5. Then chop some green onion and put some chopped peppers on the tofu to add color and flavor.
6. Put 1 tablespoon of cooking oil and pepper in the wok to squeeze the fragrance. If the pepper is detected, pour the hot oil on the chopped green onion to make the green onion fragrant, then mix the fresh soy sauce and vinegar and mix it, and you can start eating.
Tips:1. Steaming the tofu in the pot is mainly for disinfection and sterilization, and the time should not be long.
2. When the preserved egg is boiled, the yellow cut inside will not flow out, and it will detoxify.
