1. Prepare the tofu and minced meat you need.
2. Prepare the whole egg batter: 1 egg (medium), beat it into a bowl, add an appropriate amount of flour and a little sweet potato starch, stir well and set aside.
3. Prepare minced ginger, chopped green onion, minced garlic, and minced pepper for later use.
4. Add cooking wine, ginger, minced green onions, white pepper, salt, light soy sauce to the minced meat.
5. After mixing evenly, stir vigorously in the same direction while pumping water.
6. After the tofu is washed and drained, cut into "sliced knife clips". (That is, the two slices of tofu are connected and not cut off)
7. Put an appropriate amount of mixed meat into the cut tofu tongs.
8. Place the tofu with meat filling on the plate and arrange it.
9. When the oil is in the pan, turn on a medium-low heat to 50% hot. Spread a layer of egg batter on the tofu clips one by one, and fry them in the pan until the surface is crispy and drain.
10. Put all the fried tofu clips back into the pot and fry them with 80% hot oil until the surface is golden, then remove the oil.
11. Take a few lettuce leaves, wash them, drain the water, put them on the bottom of the plate, and put the fried tofu into the plate.
12. Leave a little base oil in the pot, add minced ginger, garlic, and minced pepper to fry until fragrant.
13. Add a little tomato sauce and stir well.
14. Add appropriate amount of water and add sugar and stir well.
15. Cook soy sauce and balsamic vinegar.
16. Add chicken essence and stir well.
17. After sprinkling in the chopped green onions, cook a little water starch and stir to collect the juice.
18. Pour it on the tofu folder while it is still hot.
Tips:The sweetness and acidity of fish sauce can be adjusted according to your preference.
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