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Ready to work:
Cut the marinated tofu into rectangles.
5.
fried tofu:
Raise the pot and heat oil, deep-fry the tofu on low heat until bubbling and slightly crispy crust.
6. Set aside the fried tofu and set aside.
7.
Battered and re-fried:
Beat eggs in a small bowl, pour in cooking oil, starch, and flour.
8.
Carefully cut the top surface of the fried tofu, do not cut it. This tofu is shaped like a clamshell box. After the tofu is opened, the heart is hollowed out, and the tofu residue can be discarded or reserved for other dishes.
The hollowed tofu is added with the meat that was prepared in advance.
9. Close the tofu with the meat filling, and use the chopsticks to wrap the freshly prepared deep-fried paste.
10. Re-fry the pan under a low fire.
11. Fry until the surface is crispy.
12. Heat oil in another pot, add minced ginger and garlic until fragrant.
13. Chop the chili sauce and stir fry together.
14. Put the bean paste.
15. Add water.
16.
Sauce making:
Take a small bowl again, add white sugar, vinegar, light soy sauce, starch, and pepper.
17. Put the fried tofu into the pan, stir fry a few times, add the prepared sauce, and continue to stir fry.
18. Next chopped green onion.
19. If you want to make the soup thicker, pour some starch mixed with water.
20. Guancai Tofu, complete.
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