This golden yellow, crisp and tender northeast dish is famous for its invisible function. The main ingredient beitofu is used in the dish, but you can't find the shadow of tofu in the end, which is called invisibility.
1. Wash the bean curd and grind it into mud. Cut onion and ginger into pieces, carrot and pepper into diamond shaped pieces. Shred mushrooms for later use.
2. Beat the eggs into a large bowl. Mix the mashed tofu into the egg mixture. Mix in chicken essence, salt, starch and a little white pepper.
3. Pour 500ml of salad oil into the pot, squeeze the tofu into balls and fry them into golden color.
4. Leave a little oil in the bottom of the pot, add chopped green onion and ginger, garlic slices and mushrooms to stir fry the flavor, add fried balls, add a little soy sauce and add a little fresh soup. Add green peppers and carrot slices into the thick mixture, stir well, pour a little water starch and sesame oil, and sprinkle sesame seeds on the plate.