Ingredients
500 g (about 1 lb) tender tofu, 50 g (about 1.8 oz) pork fat, 50 g (about 1.8 oz) chicken breast, 50 g (about 1.8 oz) pea shoots, 25 g (about 1 oz) egg whites, 15 g (about 0.5 oz) shiitake mushrooms, 500 g (about 2 cups) clear broth.
Seasonings
30 g carrots, 30 g lard, 20 g large sweet bell pepper, 20 g scallion-ginger water, 3 g salt, 2 g white pepper.
Instructions
1. Remove the skin from the tofu, then press it through a sieve to make a fine paste. Use cheesecloth to squeeze out excess moisture and place in a bowl. Remove the sinew from the pork fatback and chicken breast, then pound them into a paste. Combine with the tofu in the same bowl, stir in scallion and ginger water to loosen the mixture, then add salt and egg whites to form a smooth, thick paste.
2. Grease fan-shaped and butterfly-shaped molds with lard, then use them to shape 10 fan-shaped and 2 butterfly-shaped pieces of mashed tofu. Carve carrots, bell peppers, and shiitake mushrooms into various flower patterns and press them into the tofu shapes. Steam until cooked through and set aside.
3. Place a wok over high heat, add clear broth and bring to a boil, season with white pepper, then add pea shoots and blanch until just cooked. Ladle the broth and pea shoots into a soup bowl, then gently slide the steamed tofu mixture into the broth. This dish is beautifully presented with harmonious colors, a clear and flavorful broth, and a delicate, tender texture.