1. Wash the old tofu and cut into slices about 5mm thick.
2. Heat a pan, pour some oil, add tofu slices and fry until golden on both sides.
3. Cut the fried tofu slices into small slices with a knife.
4. Dispose of frozen cuttlefish clean, and control water for later use.
5. Prepare the seasoning.
6. Use 2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce and 80ml of water to make a bowl of juice.
7. Pour an appropriate amount of oil into the pot, pour the seasonings and stir fry to create a fragrance.
8. Pour in the cuttlefish and stir fry.
9. When the cuttlefish is rolled, pour in tofu and bowl of juice.
10. Boil for about 8 minutes until the soup is dry.
Tips:The saltiness of oyster sauce and light soy sauce was enough, so no salt was added.
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