1. Ingredients: Soaked shiitake mushrooms, Japanese tofu
2. Japanese tofu is completely squeezed out from the middle
3. Cut the removed Japanese tofu into 1 cm thick slices
4. Sliced Japanese tofu coated with dried starch on both sides
5. Put an appropriate amount of cooking oil in the frying pan, add the starch-dipped Japanese tofu, fry, fry, and remove the crusty on both sides.
6. Cut some sliced ginger and chopped green onions
7. Put the sliced green onion and ginger into the pot and saute, add the mushrooms to the fire to force out the moisture
8. Add fried Japanese tofu
9. Add 1 teaspoon light soy sauce, 1/2 teaspoon dark soy sauce
10. Add 1/2 teaspoon oyster sauce
11. Add a little sugar
12. Stir-fry evenly and add appropriate amount of water
13. Bring to a boil on a large fire, and cook for a few minutes on a medium-to-small fire.
14. After the mushrooms are tasted, change the heat to thicken the soup.
