1. Cut the tofu into small pieces of about 2 cm. Boil hot water in the pot, push into the tofu pieces, sprinkle with salt, and bring to a boil
2. Remove the controlled water, set aside the wok to heat up, add the lard
3. Add the chopped green onion and ginger to fry until fragrant (do not fry) 2 or 3 small bowls, bring to a boil, pour in a little rice wine, add crab powder, stir-fry until it is fragrant, add chicken broth or warm water
4. Gently push in the tofu cubes, spread with a spoon, boil and turn to medium heat, sprinkle a little salt, cover for about 5 minutes, thicken the thinner water starch
5. Shake the wok while thickening. After making it evenly, you can sprinkle a little pepper and chopped green onion to get out of the pan and serve.
Tips:Tofu is easy to break, so it is best to shake the pot instead of using a shovel to stir fry!
Tofu Chuoshui can get rid of the beany flavor!
I don’t think tofu should be served with green onions, you don’t need to sprinkle chopped green onions.
