Preparation materials: Cut the ginger into slices, wash the tofu and cut it into cubes; soak the dried shrimps for half an hour and then wash them, defrost the small glutinous rice balls; soak the mushrooms and dice them.

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Pour oil into a hot pan, add ginger slices, then add shrimps and mushrooms and stir-fry, add water and cook for about 8 minutes until the ingredients are medium cooked.

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Pour the small glutinous rice balls into the pot. When the glutinous rice balls float to the surface, add the tofu cubes and cook for 5 minutes.

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Finally, add salt to taste, put it into a bowl, and add mint leaves.

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