Spring-like soft tofu

The tender tofu lies in the white porcelain bowl, like jade soaked in a spring stream, trembling and shaking with fine waves when touched by fingertips. The aroma of soybeans exposed to the summer sun is hidden in the texture. A sip is as refreshing as autumn dew, and swallowing it is as sweet as the melting water of winter snow floating in the throat. With a light pinch of chopsticks, it turns into half a pool of clouds, mixed with the green of chopped green onions, as if the four seasons are crushed and gently fed into the mouth

Ingredients

200g fresh soft tofu
100g fresh lean meat
2 preserved eggs
Houttuynia cordata, 10g
1 tablespoon of cooking wine
salt
pepper to taste
2 tablespoons of starch
2 tablespoons of cooking oil
sugar
a bottle of ketchup
2 teaspoons of soy sauce
15g chili pepper
15g each of onion, garlic and ginger
1 teaspoon of blanching sauce

Steps

Cut fresh pork into strips and put into a bowl. Add one tablespoon of cooking wine, some salt and a pinch of pepper. Mix well.
After cooking, add one teaspoon of cooking oil and two teaspoons of starch. Stir well.
Mix well and serve.
Heat the oil and fry the mixed meat strips.
Finally deep fry until crispy.
Remove and set aside
Put 30 mg of tomato paste into another pot.
Bring the tomato sauce to a boil over high heat. Add the fried meat strips and stir-fry for a few times.
Sprinkle sesame seeds on top and continue to stir fry evenly.
Remove from heat and place on a plate for later use.
Cut fresh tofu into triangles.
Bring water to a boil. Add the triangular shaped tofu and blanch for 20 seconds. Set aside.
Cut the blanched tofu into thin slices.
Arrange the thinly sliced tofu on the plate in order.
Cut the peeled preserved eggs into even pieces and set aside
Cut the holy fruit in half and set aside
Remove the roots of Houttuynia cordata and keep 2~3 skins and leaves for later use
Place the reserved preserved eggs, houttuynia cordata, and holy fruit on the plate in order.
Place the fried meat strips in the middle of the tofu.
15g ginger, onion and garlic. Some salt. A little sugar. 1 tablespoon soy sauce. A little white vinegar. 1 teaspoon sesame oil. 10g chili pepper. Stir well and the sauce is ready.
Pour the mixed sauce over the crispy meat and tofu in the dish.