Shepherd's purse and shredded pork tofu soup

1. Wash the shepherd's purse in cold water, pick up and cut into fine powder;
2. Cut the tender tofu into small pieces, place it in a boiling water pot and blanch it for a while, pick up and drain it for later use;
3. Place shredded pork meat in a bowl, add appropriate amount of salt, monosodium glutamate, and wet starch, mix well and size;
4. Wash the green onions and ginger, cut into sections and slices respectively for later use;
5. Place the frying pan on high heat, add the lard and cook to 60%, add the green onion and ginger slices and saute until fragrant;
6. Immediately add in the shredded pork meat and divide it, add cooking wine, stir fry a few times, remove from the pot and fill in a bowl for later use;
7. Pour the remaining oil from the bowl into a wok and heat it, pick off the green onions and ginger slices, then pour in the shredded shepherd's purse and stir-fry;
8. Add tofu pieces, shredded pork meat, salt, sugar and appropriate amount of cold water, wait until boiling, add MSG;
9. Then use 30 grams of wet starch (15 grams of starch and water) to make a thin sauce, sprinkle with sesame oil, sprinkle with pepper powder, and serve.
10. Friends who like to eat bamboo shoots can add some cooked bamboo shoots to make them more delicious!