1. Change the tofu with a knife, cut into 1.5-2CM slices, a little bigger, convenient to fill the meat, then boil water in a pot, add salt, and blanch the tofu. On the one hand, it reduces the smell of tofu and on the other hand makes the tofu not fragile
2. Meat filling, add appropriate amount of green onion, taste very fresh, fuel consumption, salt, peanut oil, etc., adjust it like dumpling filling, stir in one direction
3. Use a knife to cut into the middle of the tofu, without cutting the bottom and sides, making it into a tired pocket
4. Stuff the minced meat with chopsticks, try to fill it as full as possible, avoid too much, and smash the tofu
5. Lay neatly, put it in the pot and steam for 20 minutes, and steam it out
6. After steaming, pour the soup into the wok, add oyster sauce and light soy sauce to adjust the color and saltiness, thicken with water starch, and pour the tofu on the surface
Tips:Use old tofu to make it firmer
