1 and tofu are cut into two rectangles per 1 square, fried in hot oil until the appearance is golden yellow, and then taken out. Cut a knife at about 0.5 cm (1/4 thickness) to make it loose-leaf, and dig out a little tofu in the middle for later use.

2. Cut the shrimps into small pieces, marinate them with a little marinade 10 minute, soak the mushrooms in soft dices, and dice the water chestnut for later use.

3. Stir-fry shrimp and ginger in 2 tbsp oil, put down horseshoes and mushrooms and stir well, season with a little pepper, and add a little white powder when serving.

4. Fill tofu with shrimp stuffing and cover the edge of tofu with a little white powder.

5. Saute shallots and ginger slices in oil, put down soy sauce, wine and broth, and put down tofu at the same time. Cook on low heat for 5 to 8 minutes, thicken and pour in the oil, then serve.