Recipe for a delicious and appetizing casserole of tofu with vinegar and pepper

Put water in a clay pot, add pepper powder, light soy sauce, salt, and MSG, and bring to a boil. If you like a stronger pepper flavor, you can add more pepper powder.

You can use cabbage or winter melon; wash them and set aside.

After the water boils, cook for 3 minutes, then add the cabbage and cook.

Cover and cook until the cabbage is soft.

One box of silken tofu. Note that it must be silken tofu, and it must be the softest kind of silken tofu.

No need to cut the silken tofu; just slice it into pieces with a spoon and put them into the casserole.

This is what it looks like after everything is set aside. Continue waiting for it to boil.

Now, thicken the sauce with cornstarch slurry. If using cornstarch, add a few more spoonfuls; if using sweet potato starch, add a little less. I used four large spoonfuls of cornstarch (the kind used for eating), and mixed it with water.

After the water boils, pour in the cornstarch slurry to thicken the sauce.

Taste for saltiness; add more salt if needed. Beat the eggs, and pour them over the boiling water.

Pour the egg mixture slowly over the top, creating a thin layer of egg ribbons.

Finely slice the scallions and add them in.

Add chopped cilantro

Finally, add the vinegar. Aged vinegar is best, as it has a stronger sour flavor. Turn off the heat immediately after adding the vinegar, otherwise the vinegar flavor will evaporate and the sourness will diminish. If you don't like it too sour, you can simmer it for about 1 minute after adding the vinegar. If you like a strong vinegar flavor, turn off the heat immediately after adding the vinegar, as the clay pot will still be warm!

Drizzle with sesame oil, and you're done.

A pot of fragrant and delicious vinegar and pepper tofu is ready!