Ingredients: Beidoufu, minced meat, shrimp, mushrooms, eggs, scallop sauce, cooking wine, soy sauce, starch, salt and sugar.

Exercise:

1. Stir minced meat with salt, egg white, cooking wine, sugar and soy sauce;

2. Chop the shrimp (if the shrimp you bought is large, you can use the first half as stuffing) and mix it in the meat stuffing;

3. Cut the tofu into long cubes with a length of 5 cm and a width of 3 cm, put them in an 80% hot oil pan, fry until the tofu shell is soft and golden in color, and take out and drain the oil;

4. After cooling, cut a knife in the middle of each piece of tofu, dig out the tender part of the tofu, and then wrap the meat stuffing with a little starch (to prevent it from spreading) and put it in the tofu;

5. Stick a little starch on both ends of the shrimp, and then embed a prawn in the meat stuffing;

6. Heat the wok, add the mushrooms (change the cross knife), pour in the appropriate amount of boiling water, add the fresh shellfish juice, put the mirror box tofu meat face up into the wok, cover the lid, and simmer for 3 minutes;

7. Put the tofu and mushrooms into the plate, then pour a proper amount of water into the pot, add water starch to adjust the juice, and pour it on the tofu.