1. Cut the Japanese tofu into about 1.5 cm and place it on the bottom of the plate; peel the green prawns, pick out the sand thread, marinate in a little salt and cooking wine for 10 minutes, and spread on the tofu; cut the okra into about 1.5 cm, and spread around the tofu. Decorate with a little wolfberry at the end.
2. Boil the water and steam for 8 minutes.
3. Soy sauce black pepper cornstarch thickens the juice.
Tips:1. Green prawns are better, and the prawns must be marinated;
2. If the okra is not steamed and blanched together, the color will be greener and the taste will be more crisp.
