Ingredients
1 box silken tofu, 50 g (about 1.8 oz) each cooked chicken blood tofu, fresh mushrooms, and eggs.
Seasonings
5 g ginger, julienned, 1 teaspoon each salt and chicken bouillon powder, 1 tablespoon each cornstarch slurry and vegetable oil, 1200 g (about 5 cups) pork bone broth.
Steps
1. Rinse the cooked chicken blood, cut into small cubes; remove the stems from the fresh mushrooms, rinse, and cut into small cubes; take out the silken tofu, cut into small cubes, blanch each separately in boiling water, then drain.
2. Crack the eggs into a bowl and beat until smooth, then pour into a hot oiled pan to spread into a thin egg crepe; once cooked, remove and cut into small pieces.
3. Heat oil in a wok to 350°F (medium-high), add shredded ginger and stir-fry until fragrant, then pour in pork bone broth, salt, and chicken bouillon and bring to a boil, add diced chicken blood tofu, fresh mushroom cubes, tender tofu cubes, and egg sheet pieces, bring to a boil again, then thicken with a cornstarch slurry and serve.