1. Ingredients: tofu bubble, soft tofu, green onion
2. Wash the mushrooms and soak them in water to soften
3. The soft tofu is divided into four pieces, the tofu bubble is cut into a small mouth with scissors
4. Mince the lean meat, chop the green onion leaves, and use the scallion stalks for the braised tofu. Pick up the mushrooms and squeeze the water and chop them. Don't pour the soaked mushrooms, save them for thickening. Put all the chopped ingredients into a large bowl, add salt, chicken powder, cornstarch and stir evenly to make a filling
5. The two types of tofu are filled with meat respectively. (For details of yong tofu, please refer to the recipe "Dongjiang yong tofu" that I have posted before.)
6. Heat the pan, add some cooking oil, and fry the filling side of the soft tofu
7. In turn, continue to fry until browned
8. Add the stuffed tofu bubble
9. Mushroom water with abalone juice, fish sauce, sugar, half a spoon of cornstarch
10. Adjust into sauce and stir well
11. Pour into the saucepan, the sauce is the best to soak the flat ingredients
12. Sprinkle onion stalks
13. Cover the pot and cook on high heat for about 15 minutes, scoop up and pour the remaining sauce on top.
Tips:The tofu absorbs the flavor of the sauce, and the two choices have different tastes. Tofu bubble is more absorbent, you can add a little more soup when simmering. Fry the soft tofu on both sides to keep it intact. The filling can be changed at will according to each person's preference.
