1. Soak the oily bean curd with warm water in advance to soften it.
2. Cut the pork into pieces.
3. Put them together with the green onions in the Supor wall breaker and mash them into meat.
4. Add light soy sauce, chicken essence, thirteen incense, salt and cooking wine, and stir well.
5. Cut the soaked bean curd into ten cm square pieces.
6. Pack the prepared meat filling.
7. Put oil in the pot. The small and medium fire is hot.
8. Add the oily bean curd and fry until golden on both sides,
9. Serve, eat,
Tips:The soft soaked soybean hulls need to be dried for a while, otherwise the oil will splash back when they are fried.
