Ingredients
250 g Bagongshan tofu, 150 g chicken broth, 50 g rehydrated wood ear mushrooms, 25 g cooked bamboo shoots, 10 g shrimp roe.
Seasonings
5 g scallion segments, 2 g salt, 50 g soy sauce, 100 g wet mung bean starch, 50 g lard, 500 g peanut oil (about 100 g will be consumed).
Instructions
1. Cut the tofu into cubes, bring a pot of cold water to a boil, add the tofu and blanch briefly, then drain well.
2. Slice the bamboo shoots; mix starch with water to form a paste; coat the tofu in the paste, then deep-fry in oil heated to 50% of its maximum temperature (about 350°F/175°C) until golden brown.
3. Stir-fry the dried shrimp, bamboo shoot slices, and wood ear mushrooms in oil heated to 50% (about 275°F/135°C), then add the tofu, seasonings, and water, thicken with a cornstarch slurry, and stir a few times until done. Separately, stir-fry the green peas and shiitake mushrooms, add seasonings and chicken broth, bring to a boil, thicken with a cornstarch slurry, then pour in the shrimp and stir to combine. Transfer to a plate and serve.