Ingredients:

Bean curd sheets,Rib meat, Chinese green onion, soak the bean curd sheets in cold water for five hours.Makes:

1. Slice the rib meat into small pieces and marinate with salt, cooking wine, and starch for 10 minutes;

2. Cut the green onion into segments and break the bean curd sheets into one-inch pieces;

3. Heat oil in a pot, fry the bean curd sheets briefly.

As the bean curd is dry, just frying it is not enough; add some water and simmer to allow the bean curd to absorb moisture until it becomes soft.Alternatively, you can pre-soak the bean curd with warm water, but Arno said this method does not produce as good a flavor;4. After the bean curd is properly cooked, remove and set aside for later use;

5. Heat some oil in a pot, stir-fry the meat slices until they change color, then add green onion segments and stir-fry together;

6. Once the meat has turned color, add the bean curd, mix thoroughly until flavors are well combined, then remove from heat.

After the meat changes color, add the bean curd skin and stir-fry evenly.Wait until the flavors blend well before removing from heat.