Ingredients
500 g (about 1 lb) tofu, 75 g (about 2.6 oz) cooked bamboo shoot slices, an appropriate amount of rehydrated shiitake mushrooms, and 100 g (about 3.5 oz) fresh broth.
Seasonings
250 g (about 1 cup) vegetable oil, 100 g (about 1/2 cup) soy sauce, 4 g MSG, 1.5 g minced ginger, and to taste: fermented bean paste, lard, garlic chives, and Shaoxing wine.
Instructions
1. Cut the tofu into slices 0.5 cm thick and 3.5 cm long, then blanch in boiling water to remove the raw taste.
2. Place a wok over high heat, add vegetable oil, then add the tofu, bamboo shoots, and shiitake mushrooms along with MSG, cook for 5 minutes, pour in fresh broth, bring to a boil, then add garlic sprouts and more MSG, drizzle with lard, transfer to a serving dish and serve.