Seasonings
1 block of tofu, 50 g (about 1/4 cup) rehydrated shiitake mushrooms, and a small amount of carrot.
Seasonings
5 g minced scallion, 5 g minced ginger, 1/2 teaspoon salt, 1/2 teaspoon MSG, 1 tablespoon soy sauce, Sichuan pepper powder to taste, sesame oil to taste, vegetable oil as needed.
Steps
1. Remove the stems from the shiitake mushrooms, wash them, and cut into small pieces; wash the tofu and cut into small cubes; peel the carrot, wash it, and cut into diamond-shaped slices.
2. Place a pot over heat, add water and bring to a boil. Blanch the carrot slices, tofu pieces, and mushroom pieces separately until cooked through, then remove and drain well.
3. Heat oil in a wok until hot, then sauté the chopped scallions, minced ginger, and ground Sichuan pepper until fragrant. Add the broth, tofu, shiitake mushrooms, and carrots, followed by soy sauce and salt. Braise until the tofu absorbs the flavors, then stir in MSG and drizzle with sesame oil before serving.