Beancurd Shaped As 'box'

Ingredients:

500g bean curd, 50g dried shrimps, 30g black fungus (presoftened), 25g bamboo shoots, 25g rape, 1500g cooking oil (consume 150g), sesame oil 25g, 3g green onion (minced), 3g ginger (minced), 200g pork (minced), soy sauce 40g, salt 5g, 3g garlic (sliced), vinegar 15g, 30g cornstarch blended with water.

Methods:

1. Mince the dried shrimps, black fungus, slice the bamboo shoots, and cut rape into segments. Tear the 10g black fungus into pieces.

2. Cut the bean curd into pieces (4#2cm), Heat cooking oil in the wok, deep-fry bean curd until golden color, take out. Cut out the top of the bean curd (don't cut through), scoop out a hole in the bean curd, make it to form a 'box'.

3. Heat sesame oil in the wok, stir-fry green onion and ginger until fragrant, add pork, dried shrimps, black fungus, soy sauce, salt, stir well, put them in the bean curd 'boxes', steam for 5minutes, take out, arrange on a plate.

4. Heat cooking oil in the wok, stir-fry garlic, add vinegar, black fungus, bamboo shoot, rape, salt and stock, bring to boil, thicken with cornstarch water mixture, pour over the beancurd 'boxes' and serve.