1. Cut the tofu top knife into about 1 cm thick slices and place them on a plate for later use.
2. Beat the eggs and mix well. Scallion ginger garlic, mince the garlic sprouts for later use.
3. Pour in 15 grams of oil. When the oil is 50% hot, cover the tofu slices with starch, then put on egg batter, and fry them on low heat until golden brown on both sides.
4. Sheng out oil control.
5. Leave the bottom oil in the pot, add the chopped green onion, ginger and garlic, and stir up the aroma on medium and small heat.
6. Add about 250 grams of water, add salt, 1 tablespoon of seafood soy sauce, 1/2 tablespoon of balsamic vinegar, 1 tablespoon of sugar, monosodium glutamate, and a little pepper.
7. Add the fried tofu and simmer thoroughly. Turn it over halfway through.
8. Sprinkle some minced garlic seedlings before serving, and add some thin gorgon.
9. Serve after collecting the juice.
Tips:Do not fry tofu over medium to small heat.
