This is an innovative attempt he made based on his own understanding of ingredients.
Tofu is hard to absorb flavors.
Even if you add a lot of seasonings while stir-frying, the flavor is hard to penetrate the tofu. Outside is full of taste, but inside is bland and tasteless. Wang Fan believes that this is absolutely a failure.
Tofu is not afraid of being boiled, it gets tenderer the longer it cooks.
Based on his understanding of tofu's characteristics, he decided to improve it by adding more water, simmering for a long time, and thickening the juice.
After seasoning the broth, Wang Fan poured the tofu cubes into the big pot. Once the tofu entered the rosy broth, it all dived underwater, occasionally revealing one or two pieces.
"Gurgle" "Gurgle" "Gurgle"...
The broth in the pot churned continuously, and the fresh aroma began to drift, spreading quickly across the parking lot with the mountain breeze.
