250g Bagongshan bean curd
25g cooked bamboo shoots
50g soaked black fungus
10g shrimp roe
Cube the bean curd, put in cold water and boil, remove and drain off the water.
Slice the bamboo shoots.Coat the bean curd with cornstarch paste and deep-fry in 50% heated oil until golden.
Saute shrimp roe, bamboo shoots and black fungus in 50% heated oil, add bean curd, condiments and water, thicken with cornstarch and toss a few times.