1. Use a knife to gently cut a small bite at the bottom four corners of the box, and gently vent the air at the incision, so that the tender tofu will be intact and not broken when poured out. First cut the tofu into 2 cm square cubes, and place it in warm water. Put a little salt in it, put the cut tofu in water, soak for 10 minutes, then remove it for use
2. After the minced meat changes color, add the bean paste and stir-fry, then cook the rice wine and stir well, add an appropriate amount of water to submerge the tofu, and then add all the remaining seasonings to taste
3. After sautéing, add water to submerge the tofu, boil the water, boil the tofu for about 3-5 minutes, thicken the starch with water. At this time, shake the pot while pushing the bottom of the pot with a spoon to prevent the tofu from sticking to the pot. When the starch is completely gelatinized Then you can take out the pot and put it on the plate
