PREVIEW
... soaking in a pot of warm soy sauce water. Because business wasn’t great, Chen Mo added relatively less soy sauce this time to prevent the tofu cubes from becoming too flavorful due to an extended soaking.
The beef cubes were also pre-cooked.
In the black pot, the hot oil fried the base ingredients for aroma. After filtering, they were cooked again, adding in the tofu cubes and beef cubes to simmer on low heat for flavor. Then, thickened with starch, garnished with green garlic s ...
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