1. Add scallion, ginger, minced garlic, oyster sauce, salt, and light soy sauce to the meat, stir well, then beat in an egg white and stir well.
2. Cut the tofu into pieces with continuous knives. The first cut does not cut to the bottom, and the second cut is about half a centimeter thick each time.
3. Put an appropriate amount of minced meat in the cut tofu tongs.
4. Prepare custard. Put 1 whole egg and the unused egg yolk into the bowl, add flour, 2 tablespoons of starch and appropriate amount of water, and use a spoon to scoop it up until it can flow down slowly.
5. Put an appropriate amount of oil in the pot. When the oil is 60% hot, wrap the tofu with the batter, put it in the pot, fry on medium and low heat until golden and remove the oil. Re-explode again later.
6. Leave a little base oil in the pot, add minced ginger, minced garlic and minced pickled peppers and sauté until fragrant.
7. Add tomato sauce and stir-fry for 5 seconds.
8. Add about half a bowl of water and 1 tablespoon of sugar, cook in the light soy sauce and balsamic vinegar, stir and stir well. Add water starch to collect juice.
9. Sprinkle the fish sauce evenly on the tofu folder. carry out.
