200g South-style bean curd
75g soaked dried mushrooms
10g green soybeans
Dice the curd bean. Boil the green soybeans.
Wash the dried mushroom.
Put the diced bean curd into 60% heated oil and fry both sides till golden, add soy sauce, cooking wine, sugar, MSG and soup-stock, simmer until the flavor penetrates, thicken with cornstarch and transfer to a plate.
Leave a little oil in the wok, saute the mushrooms and green soybeans, add cooking wine, MSG, salt and fresh soup-stock, when the flavor penetrates thicken with cornstarch, drop in a little sesame oil and transfer to the middle of the bean curd.