How to make tofu buns delicious?

There are old people and children at home, and there are often tofu in the dishes: water tofu, old tofu, lactone tofu and so on. Some tofu beans are very strong and can't be handled well. The dishes cooked by old people and children are not delicious, so I have to cook carefully. Different tofu practices are different. Today, I made tofu.

Blanch the tofu with boiling water, remove the fishy smell of the beans, and cut it into half-inch pieces of tofu for later use. Ginger and onion are also cut for use.

Shred pork belly, then diced and slightly chopped for later use.

Put ginger slices and green onions (if you like spicy food, you can add dried Chili powder at the same time) into a wok and stir-fry with cold oil over low heat until the fragrance is overflowing.

Add soy sauce and cooking wine to remove fishy smell, enhance fragrance and color.

Add tofu pieces and fry them on high fire (be careful not to fry the tofu) to make the surface of the tofu look yellowish.

Add a proper amount of salt, stir fry gently, let the salt melt into the tofu, and then simmer with some water for a few minutes to let the fragrant oil soup penetrate into the tofu.

Put the dried starch into a small bowl and melt it with water.

Tofu is delicious, sprinkle with water starch and stir it a little.

Tofu is wrapped in water starch. Add chopped coriander or chopped chives to low heat and serve. This tofu dish is tender, smooth and fragrant, and it is a home-cooked dish suitable for all ages.