Braised fried tofu and fern

Place the tofu in the freezer in its original packaging and freeze it. Before using, let it thaw at room temperature, squeeze out the excess water, and cut it into pieces about 1cm x 3cm in size

Cut the bracken, spinach, fried tofu, and salted pork into bite-sized pieces, about 2-3cm

Heat a frying pan over high heat and add the oil (not included in the recipe). Stir-fry the salted pork, then add the Shaoxing wine and water

Add the tofu, bracken, and fried tofu, mix well, cover loosely with baking paper to allow the flavors to soak in, and simmer over low heat for 5 to 6 minutes

Remove the drop lid and add salt and pepper while tasting. The taste should be a little stronger than regular clear soup

Add the appropriate amount of Chinese soup and continue to stir-fry, and when the soup has thickened, add the spinach and stir-fry briefly. Add the water-dissolved potato starch to thicken, then remove from the heat and serve in a serving dish