I always thought that the famous fresh oyster sauce was a Cantonese-style refreshment. I didn't expect it to belong to Hunan cuisine. Ok, food doesn't ask for the source, it's the last word!
The dried bean curd is soaked in warm water and cut into squares of appropriate size according to your needs (the bean curd is easy to break and needs to be handled carefully);
Dry shiitake mushrooms, washed and chopped, magnolia slices and shelled shrimps chopped pots (can add green peas);
Fresh pork stuffing (like a fat fat ratio of 4:6, do not like fatty fat ratio can be adjusted to 3:7 or 2:8, it is not recommended to use lean meat) + mushroom magnolia sliced shrimp + ginger onion garlic Crushed + pepper + salt + egg + starch + cooking wine + sugar a little stirring;
Put the meat stuffing on the corner of the bean curd, and wrap it in strips in the way of illustration. The seal can be glued with flour or not, and it will naturally be shaped after it is fried.
From the oil pan, turn to a small fire, fry until the golden meringue on both sides.
Add the stock or boiled water in a small pot, add oyster sauce, pepper, sesame oil, starch, a little white sugar and mix well, and knead into a thick and suitable taste juice;
The fried tofu meat roll is placed in a steaming bowl, topped with a sauce, and the water is boiled and steamed for fifteen minutes;
Steamed tofu meat rolls and soup are poured into a dish with cooked green leafy vegetables.