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Bagongshan Bean Curd

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250g Bagongshan bean curd
25g cooked bamboo shoots
50g soaked black fungus
10g shrimp roe

  • Cube the bean curd, put in cold water and boil, remove and drain off the water.
  • Slice the bamboo shoots.Coat the bean curd with cornstarch paste and deep-fry in 50% heated oil until golden.
  • Saute shrimp roe, bamboo shoots and black fungus in 50% heated oil, add bean curd, condiments and water, thicken with cornstarch and toss a few times.

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