1. Cut the northern tofu into thick slices. It should not be too thin, easy to rot, and not too thick and unsavory. See thickness.
2. Salt, every slice of tofu is covered with a little bit of salt.
3. Corn starch, each piece is glued with corn starch, not too much, just stick to a little bit to prevent the tofu from breaking up.
4. When it is glued, both sides are glued.
5. Chop the green onion, ginger and chili.
6. Beat an egg.
7. Each slice of tofu is glued with egg liquid on both sides.
8. Put oil in the pan and start frying the tofu. Don't use too much oil, you don't need too much oil for frying.
9. Fry slowly over medium and small heat until golden on both sides. Don't turn it over in a hurry, turn it over once it is golden, otherwise it will break easily.
10. Clip it out, the kitchen paper absorbs oil.
11. Leave the bottom oil in the pot, add the green onion, ginger and chili. Stir fragrant.
12. Add an appropriate amount of dried shrimp skins and sauté until fragrant.
13. Pour in an appropriate amount of oyster sauce.
14. Pour in some light soy sauce.
15. Add a little soft sugar.
16. Add appropriate amount of salt. Note: If you think the salt you put in the front is salty enough, you don't need to add salt in this step. I have done it several times without adding salt, because there is salt in tofu, oyster sauce, and light soy sauce.
17. Add the right amount of water, the amount of water is just the same as the tofu. Or just miss the tofu.
18. Add the fried tofu and simmer for about ten minutes on medium-low heat after boiling.
19. Add some chicken essence before serving and pour in sesame oil. Out of the pot. If the soup is juicy, finally collect the juice on a high heat, don't let it dry, the soup with rice noodles is delicious.
20. Remove from the pot, serve on a plate, sprinkle with chopped chives.
Tips:Look carefully at the step instructions, you will surely succeed.
