The tenderness of the Japanese tofu wrapped in a thin layer of starch and the tenderness of the outer coke was always so that I could not stop the chopsticks. This dish is made according to your own preferences and tastes good.
After thawing the shrimp, add some cooking wine and starch to pickle.
Japanese tofu is cut into pieces and a layer of corn starch is rolled on the surface.
Cut the onion and cut the green pepper.
Put the oil in the pot. After the oil is hot, put the Japanese tofu with starch on it until the surface of the Japanese tofu is golden. Put the Japanese tofu on the kitchen paper to absorb the excess oil.
Leave a little base oil in the pot, add the onion and stir-fry the scent, add the shrimp and fry until it is discolored, then add the corn and green pepper, oyster sauce, sugar, stir-fry, add salt according to your taste.
Add the water starch in the wok and add the Japanese tofu to stir fry.