1. Prepare all accessories.
2. Boil all the auxiliary materials for later use.
3. Deep-fried water tofu until golden brown, tender on the inside and crispy on the outside, drain the oil and set aside.
4. Leave the remaining oil in the pot to saute the spice heads.
5. Add ingredients and stir fry.
6. Save cooking wine.
7. Add the right amount of water to the boil just over the ingredients.
8. Add the right amount of oil, salt, and 10g of fragrant chicken juice.
9. Pour in tofu and cook until the juice is collected, and finally top with sesame oil.
10. Serve and sprinkle with chopped green onion.
Tips:Do not cook the tofu for too long to keep it tender.
