-
Cut 1 piece of tofu into 9
equal portions.
-
Coat each with salt
evenly.
-
Soften Chinese mushrooms
in hot water, then discard stems.
-
Cut each into 4 quarters
(reserve the soaking water).
-
Slice off thick skin of
bamboo shoot.
-
Cook and then slice
thinly.
-
Scald button mushrooms in
hot water, then slice in half.
-
Wash and clean wooden ear,
remove stems and then slice.
-
Chop spring onions and
ginger finely for later use.
-
Heat 4 cups frying oil in
a wok.
-
Put tofu in to deep-fry
over high heat until golden brown.
-
Leave 1 1/2 tablespoons
oil in the wok.
-
First put in spring
onions, ginger and Chinese mushrooms to stir-fry until fragrant.
-
Add tofu, wine, soy sauce,
sugar and mushroom soaking water.
-
Braise over low heat for 5
minutes until tofu absorbs the flavor.
-
Add sliced bamboo shoot,
wooden ear, button mushrooms and carrots, Lastly thicken with
cornstarch mixed with 1 tablespoon water. Sprinkle with sesame oil
for serving.
-
Serve hot.
