The most delicious tofu in Shanghai.
Wash the pickles (canned), chop them, cut the tofu, dry the water, and cut into pieces. Wash the mussels and soak them in warm water.
Put a little cooking oil in the pot and heat it, then sauté the green onion, sauerkraut, and stir-fry the mussels for a while.
Under the tofu, carefully stir fry for a while, add some amount of broth (or water) to boil, then simmer for 15 minutes.
After seasoning with appropriate amount of salt, you can take out the pot. (The pickles have a salty taste)