1. 40g pork stuffing, add appropriate amount of oyster sauce, soy sauce, 13 spices, ginger powder, pepper, salt, sesame oil. There is also a tablespoon of pepper, ginger and spring onion soaked in water, stir evenly, add some chopped green onions. Experience: The meat should be thinner. The filling I mixed is a bit too thick.
2. One piece of northern tofu, cut into 2x4 cubes, a total of 6 pieces.
3. Fry in a non-stick pan until golden on six sides.
4. After frying, make a vertical cut about 0.8 cm from the top, do not cut it.
5. The distance is 0.8 cm from each side, dig into the heart, and be careful not to dig at the bottom.
6. Stuffed with meat
7. Put a little oil in the wok. Because the tofu is fried, the oil is easy to get greasy.
8. Put a few peppers in the oil and fry them until fragrant, sauté the onion, ginger, garlic, and green red pepper.
9. Pour in 500g chicken broth, boil over high heat, add 1 teaspoon of oyster sauce, a little pepper, a little sugar, and a little soy sauce. The right amount of salt, not too much salt, because the juice needs to be collected.
10. Add the rinsed Haihong 12 capsules, this one cannot be missing! Nothing can be replaced with scallops, sea rice, or dried shrimps.
11. Add the stuffed tofu, bring to a boil on high heat, and simmer on low heat.
12. Stew until there is not much soup.
13. Turn off the heat and serve tofu. Note: Place the cover upwards.
14. Remove the condiments in the soup and add a little water starch to thicken it.
15. The soup is boiled and poured on tofu.
16. Sprinkle some green and red peppers and shredded green onions for garnish, and blanch some greens with more balanced nutrition.
