1. Chop the pork into meat filling, add soy sauce, salt, cooking wine, chicken essence, scallion ginger garlic froth, salad oil, water, etc. to the right amount to prepare the meat filling.
2. Cut the tofu into four small cubes and dig out the middle part.
3. Add the prepared minced meat to the tofu, you can add more.
4. After the water is boiled, steam in a steamer for about 10 minutes.
5. Add appropriate amount of salt, chicken essence, cooking wine, a small amount of uncolored soy sauce, chopped green onion, and water to make the wet starch into the dry starch. Heat the wok and pour wet starch into it, stirring constantly, until it becomes a little viscous, stop the heat, and pour the steamed tofu meat with a spoon.
6. Pour in crushed red pepper and garnish.
7. The finished product is shown in the figure.
Tips:1. Be careful when digging tofu, don't dig too deep, don't dig to the end.
2. The thickening must be thin, not too thick.
3. The thickening contains soy sauce that is not colored. For soy sauce with zero additives, just add a little color, which will affect the final product effect if it is too dark.
4. The minced tofu can be used for other dishes, and can also be used in the meat at the same time without wasting.
