Yangzhou Boiled Dried Tofu Shreds

Name: Yangzhou Boiled Dried Tofu Shreds
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 500 g Square dried tofu (soybean-made, white); 500 g Chicken broth; 25 g Cooked chicken liver slices; 50 g Shrimp; 15 g Light soy sauce; 30 g Winter bamboo shoot slices; 150 g Rendered pork lard; 15 g Shrimp roe; 25 g Cooked chicken gizzard slices; 50 g Cooked chicken shreds; 10 g Blanched pea shoots; 10 g Cooked ham shreds; 25 g Fine salt

Showcases precise knife work and heat control: dried tofu is cut into fine shreds, then braised in chicken broth with assorted accompaniments for a savory and refreshing result.

45 min

Easy

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Ingredients

Square dried tofu (soybean-made, white) 500 g

Chicken broth 500 g

Cooked chicken liver slices 25 g

Shrimp 50 g

Light soy sauce 15 g

Winter bamboo shoot slices 30 g

Rendered pork lard 150 g

Shrimp roe 15 g

Cooked chicken gizzard slices 25 g

Cooked chicken shreds 50 g

Blanched pea shoots 10 g

Cooked ham shreds 10 g

Fine salt 25 g

Instructions

Prepare the Dried Tofu Shreds

Slice the dried tofu into thin sheets about 0.05 cm thick, then cut them into fine shreds. Drop the shreds into a pot of boiling water to blanch, gently separating them with bamboo chopsticks. Drain off the water, then blanch twice more in fresh boiling water and drain again. Squeeze out the excess moisture and place the shreds in a bowl.

Stir-fry the Shrimp

Place the wok over high heat, add 25 g of the rendered pork lard, and heat until hot. Add the shrimp and stir-fry until they turn an opaque pinkish-white, then transfer them to a bowl and set aside.

Braise and Assemble the Dish

Pour the chicken broth into the wok and add the shredded tofu. Tuck the chicken shreds, gizzards, liver, and bamboo shoots into one side of the wok. Add the shrimp roe and the remaining 125 g of rendered pork lard. Bring to a vigorous boil over high heat and cook for about 15 minutes. Once the broth has thickened, stir in the soy sauce and salt, cover the wok, and simmer for about 5 minutes before removing from the heat. Mound the shredded tofu in the center of a serving plate. Arrange the gizzards, liver, bamboo shoots, and pea shoots around the tofu in separate clusters, then drape the ham shreds over the top and place the stir-fried shrimp in the center to serve.