Accessories: 25g of winter bamboo shoots, 50g of auricularia auricula (water hair), and 50g of shrimp seeds10g.

Seasoning: 5 grams of shallots, 2 grams of salt, 30 grams of soy sauce, 50 grams of starch (broad beans), 40 grams of peanut oil, and 40 grams of lard (refined) 15 grams.

The practice of Bagongshan tofu:

1. Cut the tofu (Bagongshan tofu) into 2cm square pieces, boil it in a cold water pot, pick it up, and put it in a sieve to drain the water;

2. Shell and root the winter bamboo shoots, wash them and cut them into thin slices;

3. Wash the water-borne fungus and tear the big one into small pieces;

4. Remove the roots from the shallots, wash them and cut them into sections;

5. Add a little water to wet starch to make paste;

6. Heat the wok on a strong fire, add peanut oil, heat it to 50%, roll the tofu in the starch slurry, then put it in the pan, and when it is fried to golden brown, pour it in and drain the oil;

7. The pot is still on high fire. Pour in cooked lard15g and heat it to 50%. Then stir-fry shrimp seeds, fungus, bamboo shoots and scallions twice, add 50 ml of tofu, soy sauce, salt and water, and then add the remaining starch slurry and stir-fry quickly for a few times.

For more information about Bagongshan tofu, see Mint.com Food Bank /shiwu/bagongshandoufu.