1. Soak the bamboo mushrooms and fungus separately;
2. Cut the tofu into pieces and fry the bottom until golden brown;
3. Slightly fry the surrounding tofu cubes;
4. Put the bottom oil in the pot, turn on a low heat and heat slowly, then turn on a medium heat, put the ginger on and let it fragrant;
5. Pour the barbecued pork slices into the pot, slice the shiitake mushrooms, grab the water, put them in the pot and stir fragrant, pick up the bamboo for use;
6. Do not pour the soaked bamboo and mushroom water. Heat in the microwave and pour into 1/2 deep of the pot. Add 2 tbsp light soy sauce, 2 tbsp oyster sauce, 1/2 tbsp dark soy sauce, 1/2 tbsp sugar, 1/2 tsp of pepper;
7. Add tofu, turn to medium-low heat, and simmer for about 15 minutes;
8. Add sticks of bamboo and fungus. The ingredients in the pot are too full at this time. Add the ingredients after the sticks of bamboo and fungus are braised and the soup is less.
9. After opening the can, pour the water out of the bamboo shoots, pour the bamboo shoots into the pot, slowly stir a few times, turn to a low heat and simmer for about 30 minutes, taste, if the taste is not enough, add light soy sauce to taste, remember to leave plenty of soup , It's served.
Tips:1. Soaking the bamboo branches with the mushrooms is to allow the bamboo branches to absorb the taste of the mushrooms;
2. Tofu is fried and then simmered. The shape is well set and the skin absorbs juice. It can be simmered for a longer time. The more the tofu is simmered, the more delicious it will be;
3. The ceramic pot cannot accumulate cold and heat. When adding water to the pot, heat the water before putting it into the pot. If it is cooked, it must be moved. Do not put it on the cold stone, glass or wood surface. The pad, of course, can also be placed on a wire rack.
