[Prep: 20 minutes | Cook: 20 minutes | Make: 4 people | Calories: 1350 (Estimated)]he
puff, enoki mushroom, and preserved sausage are the ingredients easy to get from
most of the Chinese Super market.
1- 400g of minced pork
2- About 15 tofu puff
3- 1 Chinese preserved sausage
4- 1/3 cup corn kernel
5- 3 dried scallop, soaked
6- 200g Enoki mushroom
[just for reference only]
1- 300ml of chicken broth
2- 1 tbsp of corn starch
3- 2 tbsp of cold water
1- Marinade the pork with "Tony marinade method" for 15 minutes. Meanwhile, cut the tofu puff in half. Dice the sausage. Shred the scallop. Heat the pan with 1/2 tbsp of oil over medium heat. Stir-fry the corn and sausage for 2 minutes. Add in the pork and mix it well.
2- Stuff the pork mixture into the each tofu puff evenly. Press it well. Heat hte pan with 1 tbsp of oil over high heat. Pan fry the pork mixture until brown.
3- Add in the chicken broth and bring it to boil. Turn the heat to medium. Cover and simmer for 5 minutes. Mix the corn starch and water until smooth and put it aside.
4- Dish up the tofu puff and keep the sauce in the pan. Add in the shredded scallop and mushroom and cook for 2 minutes. Stir and add in the corn starch mixture until the sauce is thicken. Pour it over the tofu puff. Serve it in hot.
1- Press the pork firmly into the tofu puff or it will fall apart while cooking.
2- Soak the dried scallop in the morning and it will be ready at the evening. You can also prepare it early and keep it in the fridge.
3- Stir and mix the corn starch mixture simultaneously. Stop adding the mixture if the sauce is thicken.
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