Ingredients
100 g (about 3.5 oz) pork with some fat, 500 g (about 1 lb) tender tofu, 25 g (about 1 oz) shelled shrimp, 4 eggs, 150 g (about 2/3 cup) meat broth.
Seasonings
1000 g (about 2.2 lbs) lard, scallions and ginger to taste.
Instructions
1. Finely mince the pork; chop the shrimp and mix with salt and wet starch until well combined. Sauté the scallions, ginger, and minced pork until crumbly, then splash in the cooking wine, add pork broth, MSG, and salt, stir to combine, and thicken with a wet starch slurry to form the filling.
2. Cut the tofu into thick slices, divide the filling into 12 portions, place each portion on a tofu slice and spread evenly, then cover with another tofu slice to form a stuffed tofu piece; beat the egg whites until frothy, then mix in the dry starch to form a smooth batter.
3. Heat oil to 350°F (175°C), dip each tofu piece evenly in the egg white batter, fry one by one until lightly colored, then remove. Increase oil temperature to 375°F (190°C) and fry again until golden brown. In a light meat broth, add the tofu, salt, and sugar, simmer over low heat until boiling, then add vinegar and thicken with a cornstarch slurry.