1. Cut a hole in the middle of the white tofu.
2. Wash the lean meat and chop it into a puree, mix it with the tofu, and add an appropriate amount of salt and chicken essence. If there is pepper, you can add a little pepper. I don't have it, so I didn't add it. Stir well and knead into 4 balls for later use.
3. Finely chop the onion and garlic.
4. Heat the oil, then put the tofu in a pot and fry slowly, so that the bottom will be crispy. Then add the water covering the tofu noodles. After the water is boiled. Add the right amount of salt, chicken essence, soy sauce, and oyster sauce to the soup. Then put the cooked meatballs in the pot. Wait for the soup to become a sticky juice. Just put the tofu and meatball soup on a plate, as shown in the picture below. The soup is packed separately.
5. Then re-start the pan, heat the oil to warm and turn off the heat, add the dried chili powder. After smelling the scent, add minced garlic. Pour the remaining soup into the pot to make a spicy sauce, put the chopped green onion in the pot, mix it, and then pour it over the tofu meatballs.
Tips:When buying tofu, pay attention to buying less water, otherwise it will be rotten when it is fried, and meatballs must be put into the pot as soon as the water is boiling, otherwise the inside will not be cooked. If you want to be lazy, you can just add bean paste to the remaining soup and mix it on the tofu. But the flavor of the bean paste will overpower this dish
