1. Chop the tofu into small pieces, the thinner the better.
2. Chop shiitake mushrooms, carrots, green onions, ginger and parsley into finely mince.
3. Add salt, chicken bouillon, cooking wine, starch, and eggs to the tofu. Mix well.
4. Brush the small frying pan with a little oil.
5. Put in an appropriate amount of stuffing and flatten, leaving a little seam on the side of the pot.
6. The bottom edge turns yellow.
7. Add oyster sauce, salt, sugar and a little water to the pot, stir well and bring to a boil.
8. Place the blanched rapeseed on the side of the plate, and put the fried beancake on the plate.
9. Pour in the cooked juice.
