Ingredients
200 g silken tofu, 200 g chicken broth, 50 g cooked chicken breast, 25 g mushrooms, 15 g each of water-soaked dried shiitake mushrooms and cooked ham, 5 g each of pine nuts, melon seeds, and shelled shrimp.
Seasonings
75 g (about 1/3 cup) lard, 20 g (about 1 1/2 tablespoons) Shaoxing wine, 10 g (about 1 3/4 teaspoons) salt, 2 g (about 1/2 teaspoon) MSG, 15 g (about 2 tablespoons) cornstarch.
Instructions
1. Slice off the tough outer skin of the tofu, then cut it into thin slices and finely chop it. Place in a bowl and blanch with hot water to remove any beany or bitter taste. Finely chop the dried shiitake mushrooms and button mushrooms into small pieces. Toss the shrimp with seasonings and coat with starch.
2. Place a wok over high heat, pour in the chicken broth, add all the finely chopped ingredients, then drain the tofu and add it to the wok. Season with salt, Shaoxing wine, and MSG. Bring to a boil, then thicken with a cornstarch slurry. Drizzle in some lard and bring to a boil again, then remove from heat and ladle into a bowl.
3. Heat a wok over high heat, add oil and heat to about 40% hot (medium-low heat), then quickly fry the shrimp until they turn milky white, remove and drain, then sprinkle over the tofu. This dish resembles snowflakes in appearance, with a unique savory aroma and rich nutrition.