1. One piece of tofu, cut into large pieces,
2. 70% of the oil is fried until golden, remove the oil control,
3. Cut the top part of the tofu and hollow it out,
4. Heat oil in a pan, fry fragrant minced ginger,
5. Pour in the minced meat and stir fry a few times,
6. Pour in carrots and diced mushrooms in turn,
7. Finally, pour in the minced tofu,
8. Add salt, chicken essence, pepper, sugar to taste, soy sauce and color,
9. Stir fry and serve evenly,
10. Fill the stuffing into the tofu box,
11. Scallion nao, tie the tofu,
12. Steam the steamer for 10 minutes,
13. Pour the broth from another pot, season with salt and pepper,
14. Water starch thickens, simmers viscous drenching oil on low heat,
15. Pour it on the tofu box and sprinkle some green beans to decorate.
Tips:The tofu must be deep-fried at high oil temperature, otherwise it will not be easy to form.
