500g tender bean curd
50g dried shrimps soaked in water
25g salted potherb mustard
- Rinse the potherb mustard, squeeze out the water, chop finely.
- Mince the dried shrimps, cut the garlic bolt into pieces.
- Peel the bean curd, stir to make a paste.
- Heat the oil to 6-fold hot, drop in minced scallion and ginger to season the oil, drop in bean curd paste, dried shrimp, minced potherb mustard, cooking wine, and salt, stir-fry for 3 minutes, transfer to a plate, sprinkle with garlic bolt pieces.