Ingredients
5 blocks of silken tofu, 1 Asian pear, 200 g (about 7 oz) shelled shrimp, 100 g (about 3.5 oz) ground pork, 25 g (about 1 oz) minced ham, 20 g (about 3/4 cup) cilantro leaves, 2 egg whites.
Seasonings
5 g ginger slices, 1 tablespoon salt, 1/2 teaspoon MSG, 1/2 tablespoon each of milk and lard, 750 g (about 3 cups) chicken broth.
Preparation
1. Rinse the shrimp, then mince into a paste; trim the tough skin from the tofu, blanch in boiling water until cooked through, drain, and mash into a puree, then combine with the shrimp paste, salt, MSG, egg white, and milk, stirring until evenly mixed.
2. Peel and core the Asian pear, then finely chop it. Mix the chopped pear with ground pork, salt, and MSG until well combined.
3. Take 12 small wine cups, first evenly coat the inner walls with a layer of lard, fill each cup halfway with the seasoned meat mixture, then add the tofu paste and smooth it flat, place a cilantro leaf on top, sprinkle with minced ham, then steam in a steamer for about 8 minutes, and remove.
Steps
1. Place the wok over high heat, add a small amount of lard and heat until hot, then add ginger slices and stir-fry until fragrant.
2. Add the chicken broth and bring to a boil, then remove and discard the ginger slices. Season with salt and MSG to taste.
3. Skim off any foam and impurities from the surface, then pour the soup into a serving bowl. Remove the steamed tofu from the cup and place it into the soup bowl to finish.