Shanghai cuisine]-Zhu Hongwu beans pay 500g of tender tofu, fat and lean pork 100g, 25g of dried shrimp and starch, 4 eggs, chopped green onion 10g and 4g of Jiang Mo.

8 grams of refined salt, vinegar, cooking wine, 3 grams of sugar, monosodium glutamate 1 g, 35 grams of wet starch, broth 150 grams, cooked lard 1000 grams. Production process: 1. Chop pork, add salt and wet starch to shrimp, stir-fry with onion, ginger and minced meat until loose, cook with cooking wine, broth, monosodium glutamate and salt, stir-fry with wet starch, and thicken into stuffing; 2. Cut the tofu into thick slices, divide the stuffing into 12 parts, put it on the tofu slices and mix well, cover a piece of tofu to make the tofu green, stir the egg white into foam, add dry starch and mix well to make a paste; 3. Stir-fry the oil until it is half cooked. Soak the bean curd blanks in the egg paste, fry them one by one until they change color, and then take them out. When the oil temperature rises to 70%, fry until golden brown, and take out and drain the oil. Add tofu, salt and sugar to the broth and simmer with vinegar to thicken the pot.