Tofu Stew with Shredded Potatoes and Pickled Vegetables

Rinse the pickled cabbage with warm water, squeeze out the moisture, and cut it into small pieces for later use.

After peeling the potatoes, shred them with a flat grater and rinse them with cold water to remove the surface starch.

Half a block of tofu, when I was a child, my mother would make it herself by mixing soybean flour into a paste and boiling it, then using a coagulant to set it, and finally filtering it with a cloth in a steamer to make lazy tofu.

Stir-fry the pickled vegetables first without adding oil to the pot.

Place the pickled vegetables at the side of the pot, pour oil into the bottom of the pot, and after the oil is hot, add ground Sichuan pepper and chopped green onions, then stir-fry evenly, and pour in water until it is about two fingers above the pickled vegetables.

Wash the shredded potatoes immediately after grating.

Then put the crushed tofu on top and add an appropriate amount of salt.

Bring to a boil over high heat, then reduce to low and cook for about five to six minutes. The time is not exact; just make sure the shredded potatoes are cooked. Turn off the heat, mix evenly, and then it's ready to eat.

This is the finished product, it's especially delicious.