one large piece of bean curd(500g)
250g minced pork
20g mushrooms soaked in water
5g green soya beans
Make a filling out of the minced pork.
Cut the bean curd into 12 slices and drain, deep-fry the slices in 8-fold hot oil till golden brown, drain the oil, remove the inside of the slices, fill the hollow with minced pork, lie one prawn in the mince.
Deep-fry minced scallion in hot oil till the flavor comes out, add mushrooms, green soya beans, bean curd(with the prawn down), soup stock and seasonings, bring to the boil, put on the lid, simmer for 6 munutes till the mince is cooked, remove the lid, transfer to a high heat to concentrate the soup, thicken, turn the bean curd upside-down onto a plate.