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

Practice:

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

2. Chop the shrimps (if the bought shrimps are large, you can use the first half as stuffing) and mix them in the meat stuffing;

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

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

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

6. Heat the wok, add mushrooms (change the cross knife), pour in appropriate amount of boiling water, add fresh shellfish sauce, 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 in a plate, then pour a proper amount of water into the pot, add water starch to adjust the juice, and pour it on the tofu.