1.
Cut green and red bell peppers into small cubes, mince garlic, cut tofu into five or six millimeters thick slices, and beat the eggs.
Mix a teaspoon of starch with a little water and set aside.
2. Flat-bottomed non-stick pan, pour a little oil and spread it evenly, stick a layer of flour on the front and back of the tofu, shake off the excess flour, then dip it in the egg mixture, pick it up with a layer of egg mixture, put it in the pot, small Fry on the fire, after setting the shape, use a shovel to scoop the connected eggs along the gap between the tofu pieces, gently flip the sides and continue frying.
3.
After turning over, there will be uneven egg liquid. Use a spoon to scoop up the remaining egg liquid in the bowl. After setting the shape, turn it over again and fry it slightly.
Take the frying tofu pot away from the stove and start another pot.
(Hint~ Here you can shovel the fried tofu aside. The following steps will be done in this pot, no need to change the pot, this is free.)
In a separate pot, add a little oil and stir-fried garlic, pour in 200 ml of hot water, add a spoonful of light soy sauce, and a spoonful of oyster sauce
4.
Bring a teaspoon of beef powder and half a teaspoon of white pepper to a boil. Put the fried tofu pot back on the stove, pour the soup and cook over a medium-to-low heat. It is best to turn the tofu over.
(Refer to the first step for the size of the spoon)
5.
After receiving half of the soup, sprinkle with green and red peppers, or replace it with chili and coriander.
Add water starch to thicken the soup depending on how much, don’t over-dry it, leave some soup to be delicious
