Main Ingredients:NorthernTofu300 grams,
Accompaniments:Preserved Dried Vegetables(Dry) 10 grams,Mushrooms(Dry) 50 grams, Carrot50 grams,Ingredients:
Soysauce10 grams, Salt 5 grams, Black Pepper 5 grams,Vinegar20 grams,PeasStarch 15 gramsSteps:1. Soak the preserved vegetables in water and set aside;

2. Cut the mushrooms into threads; 
3. Slice the tofu into strips;CarrotPeel and slice into threads;4. Place 4 cups of water in a pot, add mushroom threads and carrot threads, bring to a boil, then switch to low heat; 
5. Add the preserved vegetables and all soysauce, salt, black pepper, 
Peppercornsand vinegar, and starch water;6. Once the soup thickens, add tofu and cook until boiling, then serve. 
Ingredients:


Vegetarian Meat Threads 1 tablespoon,

CeleryFinely chopped 1 tablespoon,MushroomsShredded 1 tablespoon,Chinese CabbageShredded 1 large bowl, Carrot Shredded 1 tablespoon, Bamboo Shoots Shredded 1 tablespoon, Preserved Vegetables 1 tablespoon,Black FungusShredded 1 tablespoon,Water ChestnutsTinned 1 tablespoon,CorianderFinely chopped 1 tablespoon,Broth3 cups, Black Vinegar 1 tablespoon, Sugar 1 tablespoon, Soysauce 1 tablespoon, Sesame Oil 1 teaspoon,Black Pepper PowderA little, Cornstarch Water A littleSteps:1. Heat oil in a pan, sauté celery and mushrooms until fragrant, then add the remaining ingredients (excluding preserved vegetables and broth) and stir-fry evenly, then pour in the broth, cook over low heat for 3 minutes,2. Once step 1 is boiling, thicken with cornstarch water, sprinkle black pepper powder and coriander finely chopped before serving.

Method 1. Heat the oil in a pan, sauté the chopped celery and shredded shiitake mushrooms until fragrant, then add the remaining ingredients (except the tofu sprouts and broth) and stir-fry evenly.Add the tofu sprouts and seasonings A (excluding pepper powder) and cook for 3 more minutes.
2. When step 1 boils, thicken the sauce with a slurry of cornstarch water, then sprinkle with pepper powder and chopped coriander leaves.