Fried tofu and mainspring fried

Place the tofu in the freezer and freeze it together. Before using, thaw at room temperature and thaw, squeeze the water into pieces about 1cm x 3cm.

Cut the mainspring, spinach, fried tofu, and salted pork into 2-3cm pieces of food-friendly size.

Heat the frying pan over high heat and add extra oil. Fry the salted pork, add Shaoxing wine and water.

Add the tofu, mainspring and deep-fried tofu and mix quickly, then gently remove the whole thing with oven paper to soak in the flavor, cover it, and simmer over low heat for about 5-6 minutes.

Remove the lid and add salt and pepper while tasting. The recommended flavor is a little thicker than the soup.

Add an appropriate amount of Chinese soup and stir-fry it further, and when the soup is at a simmer, add the spinach and stir-fry quickly. Add water-soluble potato starch and thicken it and remove from the heat and serve in a bowl.