2 Chop green onion and ginger, wash mushrooms and fungus. The shrimps are ready.

3 pieces of tofu.

4. Cut the mushrooms and fungus into minced pieces and add them to the meat filling.

5. Cut the tofu into 4 cm square and 2.5 cm thick pieces. Scoop out the center part of the tofu pieces to make a concave shape.

6. Mix meat, dried shrimps, shiitake mushrooms, scallions, refined salt, cooking wine, monosodium glutamate, and dry starch into a filling, and stuff it into the middle of the tofu.

7Put oil in the pot and put the tofu filling side down.

8 After coloring, flip over and fry the other side.

9. Pour in 150 ml of stock, soy sauce, sugar and MSG and bring to a boil. Turn to low heat and simmer until the juice is thickened. Sprinkle with pepper and cooking wine when the juice is reduced. Serve.

10 Take it out of the pan and put it on a plate, sprinkle with green onions and chopped peppers, and you’re ready to eat.