Cooking Steps

1. 

   Step1:Cut Japanese tofu into two sections from the middle. Pour out the tofu and cut into thick slices. Heat it in cooking oil in a non stick pan. Carefully put in Japanese tofu. Fry until both sides are golden and then put it into reserve. Fry slowly over low heat. Fry on one side for about two minutes

2. 

   Step2:When frying tofu, you can mix the sauce (oyster sauce, soy sauce, chicken essence, and water) and cut the sea cucumber into the hob, carrot cutter, scallion, and starch for later use

3. 

   Step3:Put the cooking oil in the pot. Put the anise. Put the Japanese tofu and carrots in the pot after the oil is boiled. The Japanese tofu is fragile. Shake the pot slightly. Add the prepared sauce. Let the tofu be dyed evenly and turn to a small fire. Put in the sea cucumber Stone pot preheating Pour the bean curd into the lake powder and thicken. Pour into the stone pot. Sprinkle with scallion and a little chili oil to turn off the heat