Cold Dressed Tofu Puffs

Chop ginger, garlic, green peppers, cilantro stems, and onions into fine pieces, slice the small chili peppers into rings, julienne the cucumber, carrots, and wood ear mushrooms, and cut the tofu puffs into small pieces.

Put ginger, garlic, green peppers, cilantro stems, onions, and small chili peppers into a bowl, and pour a spoonful of hot oil over them.

Then add two spoons of Donggu soy sauce, one spoon of Donggu oyster sauce, one spoon of white sugar, one spoon of chicken powder, and half a spoon of sesame oil, and mix well to set aside.

Boil water in a pot, add the tofu puffs when the water boils and cook for 3-4 minutes, then remove and let cool. Then blanch the shredded wood ear mushrooms until cooked.

Place the tofu puffs on a plate, add cilantro, shredded wood ear mushrooms, shredded cucumber, and shredded carrot, then pour in the prepared sauce and toss everything together evenly.