1. The minced meat is marinated in chicken juice, oil, and salt for preparation.
2. Soak Xiaohaimi and Xiaoyuanbei in cold water for 15 minutes, pick up and rinse, and drain for later use. (I crushed Yuanbei with my hands to make it taste better)
3. Put the soft tofu on a plate and steam for 6 minutes on high heat. Take out and pour out the excess water for later use. Dad is back for dinner tonight, so there is one more box of steaming... Hehe, the time is a bit rushed, the focus is a bit inaccurate, my fault
4. Soak the mushrooms and wash them well, dry the water with your hands, and cut into shreds for later use.
5. Cut some garlic slices (because my beloved don’t eat garlic, cutting garlic slices is easier to pick, in fact, garlic is more fragrant)
6. Saute the fragrant garlic slices in hot oil, add the minced meat, stir out the small oil, add sea rice and yuan shells to saute, and finally stir the shredded shiitake mushrooms, dig a spoonful of xo sauce and mix, sprinkle some salt, and continue to stir fry A few times, and then spread directly on top of the tofu.
7. Before eating, sprinkle some steamed fish soy sauce (I haven't just spread it, I haven't soy sauce yet).
Tips:☞When marinating minced meat, you can adjust it to be a little saltier, because other ingredients are tasteless, only responsible for freshness, and the minced meat is a little salty, which is good for serving.
☞You can put a little more oil and add soy sauce. I think this kind of tofu has a soul!
