- 200g bean curd
- 100g minced pork
- 50g snow fungus
- minced ginger
- 15g cooking wine
- 15g soy sauce
- 5g sesame oil
- 5g sugar
- chicken powder
- white pepper
1. Soak bean curd in warm salt water can remove fishy and bitter taste, It also can make the bean curd firmer to prevent crumbling. When cook bean curd, shake pot to make the seasoning evenly. Do not use wok turner.
2. First stir-fried minced pork until done, then add other sauce and seasoning. Since the seasoning ingredients add tastes only, cooking too long might add burnt taste and destroy the dish.
Wash snow fungus and cut into small pieces. Blanch until medium well. Wash tofu, cut into a cube and soak in salt water for 10 minutes. Drain and set aside.
Add oil and preheat the pot. Saute ginger until fragrant. Add minced pork and stir-fry until white. Pour into cooking wine to cook for half a minute. Then add soy sauce to add color and taste.
Then add snow fungus bean curd and fungus little water to stir-fry until medium well. Season with white sugar, salt, chicken powder, and white pepper for seasoning.
Use another bowl, mix cornstarch with water. Pour into the pot and cook until thickens.
Drizzle with sesame oil and sliced green onions before serving.