Stuffed Bean Curd

Ingredients:

3 squares bean curd

15g dried shrimp

30g fish meat

60g chopped pork

1T soy sauce
Mixture1(1/4t salt, 1t ginger wine*, 1/4t black pepper, 1.5T water)

Mixture2(1C stock or water, 1/2t salt)

Mixture3(1t cornstarch, 1/2T water)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Lightly rinse dried shrimp; drain and chop finely with fish meat; mix chopped shrimp and fish with chopped pork and add Mixture1; mix in 1/2T cornstarch. Lightly throw mixture against the inside of bowl to combine ingredients thoroughly (filling).

2)Cut each square of bean curd into 4 pieces and cut a hole in the middle of each piece of bean curd; dust with cornstarch, stuff hole with filling; repeat for all squares.

3)Heat pan and 4T oil; place stuffed bean curd in pan (meat side down) and fry until golden brown; add Mixture2 and cook covered until liquid is nearly evaporated. Add 1T soy sauce and Mixture3 to thicken; mix and add 1T oil; remove to serving plate and serve. Garnish with coriander.

Remark:

*A mixture of rice wine and the juices of smashed ginger root.

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