Seasonings
3 blocks of tofu, 100 g (about 3.5 oz) ground pork, 50 g (about 1.75 oz) straw mushrooms, 25 g (about 1 oz) dried shrimp, and a small amount of chives.
Seasonings
Chopped scallions, minced ginger, salt, chicken bouillon, soy sauce, cooking wine, broth, and vegetable oil, all to taste.
Preparation
1. Soak the dried shrimp until softened, rinse clean, and finely chop; remove the stems from the straw mushrooms, rinse clean, and dice into small pieces.
2. Heat a small amount of oil in a wok or pan over medium heat, add scallions, ginger, and ground pork, and stir-fry until the meat changes color. Add dried shrimp and straw mushrooms, stirring to combine. Season with cooking wine, soy sauce, and salt, then transfer the mixture to a plate and let it cool completely to form the filling.
Steps
1. Blanch the tofu in boiling water, then cut into thick pieces. Deep-fry in oil heated to about 70% hot (350°F/175°C) until golden brown, then remove and drain the oil.
2. Cut off a thin slice from the top of each fried tofu piece, scoop out the soft interior, fill with the prepared stuffing, replace the tofu lid, and tie it securely with a cleaned chive leaf to form a tofu box.
3. Place a clean pot over high heat, add the broth and bring to a boil, then add the stuffed tofu and cook for 5 minutes.
4. Add a pinch of salt and chicken bouillon, cook until the flavors meld, then pour into a soup bowl and serve.