Main ingredients: tender tofu, shiitake mushrooms, shiitake mushrooms, pine nuts and melon seeds, auxiliary materials: cooked ham, cooked chicken breast and shrimp, and seasonings: chicken soup, Shaoxing wine, salt, monosodium glutamate, starch and cooked lard snowflake tofu.

(1) Peel the tofu slices, batch them into thin slices, chop them and put them in a bowl, scald them with hot water to remove the yellow smell, cut all the ingredients such as mushrooms and mushrooms into pieces, and mix the shrimps with auxiliary materials for sizing;

(2) ignite the wok, scoop in chicken soup, add various ingredients, then drain the tofu, pour in, add refined salt, Shaoxing wine, monosodium glutamate and water starch to boil, pour in cooked lard, cook and put in a bowl;

(3) Heat the wok with high fire, put the oil to 40% heat (about 88℃), add the shrimps to pull the oil, pour it out when it is milky white, and sprinkle it into the tofu.

Practice: 1, prepare for the exam; Slice tofu and pig blood, blanch in boiling water, and sterilize. Cut the onion, shred the ginger, shred the red pepper for later use, and prepare a small amount of water starch.

2. After the oil is boiled, stir-fry shredded ginger and pepper in the pot, then add the chopped tofu and pig blood, stir-fry for a few times, add a little soy sauce and continue to stir-fry (stir-fry lightly to avoid breaking the tofu and pig blood), add a bowl of water to the soy sauce, and cover the pot to stew. When there is a small amount of water left, add salt, chicken essence and onion, stir-fry a few times, then add water starch, and drain the soup.