1. Cut sea cucumber into sections, tofu, cut carrots, sliced green onion, and ginger, cut into small sections or slices for later use
2. Heat the pan with a little oil, then stir-fry the green onion and ginger for a fragrant flavor
3. Add the tofu and stir fry. Don't fry vigorously back and forth. The tofu will break easily.
4. Stir the tofu smoothly and fry for a few times, add the sea cucumber and carrots, then add the abalone juice and stir evenly. At this time, add a spoon of water to prevent the pan from drying out.
5. At this time, adjust the juice: put salt, sugar, starch into a bowl and put a little water to make water starch juice
6. Pour the juice into the thicken until it is thick and out of the pot
Tips:I make the egg tofu taste tender and smooth, and you can try other tofu.
