1. After washing the toon, remove the older stems and leaves. Bring the water in the soup pot to a boil, then add salt to the toon, blanch it for about half a minute, wait for the water to boil again, remove the toon, and rinse it off with cold water;
2. The hot toon is neatly sized, placed in a box that can be covered, and put in the refrigerator to cover it for a long time. When the aroma is released, cut into fine pieces, add tofu cubes, mix in balsamic vinegar, soy sauce, sugar and other sauces, mix well, and finally pour in chili oil.
3. Take another large bowl, beat the eggs, add salt, flour, starch, add water to mix into a paste, use chopsticks to pick up and drip naturally, then put in the remaining toon, wrap the batter, and put it in In a 40% hot oil pan, fry slowly until golden brown and crispy. Let cool when out of the pan and sprinkle with salt and pepper.
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