1. A sheet of tofu skin is about 400 grams, cut into thick shreds that are convenient for your own consumption, add an appropriate amount of water to the pot and boil, add the tofu skin and blanch in water for about 30 seconds
2. Remove the cold water and control the dry water for later use
3. Peel the onion and garlic, clean them, and cut them into chopped green onions and garlic slices.
4. The leeks are selected to remove the old leaves and repeatedly rinse the mud and sand. After the water is dried, cut into short and even sections for use.
5. Add appropriate amount of peanut oil in a hot pot, add chopped green onion and garlic slices and sauté
6. The blanched bean curd shreds are put into the pot to control the moisture, and a little cooking wine is added and stir-fried evenly
7. Add the right amount of salt to taste before serving
8. Add a little flavourful soy sauce to blend
9. Turn off the heat and sprinkle in the leek segments
10. Stir-fry and use the remaining temperature of the pan to soften the leeks
11. Just a few drops of sesame oil and stir well to get out of the pot
12. Installed, finished!
