虾茸 100克

猪肉茸100克

姜茸1/2茶勺

生抽1/2汤勺

盐 一小捏

蚝油1/2汤勺

麻油1/2茶勺

生粉1汤勺

酱汁：

鸡汤4 汤勺

糖1茶勺

生抽1/2汤勺

蚝油1汤勺

料酒1汤勺

鸡粉1/2茶勺

嫩豆腐一盒

豆腐整块从盒中倒出， 切掉四边不平整的边再把豆腐切成4块。 用一把小刀在每块豆腐的中间画个圈然后拿个小汤勺把中间的豆腐挖出来。

把猪肉，虾和调料放一起顺一个方向搅拌3分钟到起胶，分成4等份搓成球状放入豆腐挖出的洞中。把肉球豆腐放在一个盘子里。

大火烧开几杯水后放入做好的肉球豆腐大火蒸12-15分钟熄火。

在另一小锅里放入所有做酱汁的料。再把蒸肉球豆腐盘里的水也到进去。大火煮开汤汁后加一点的淀粉水勾个薄芡后淋到肉球豆腐上。

Ingredients:

Minced shrimp 100 g

Minced pork 100 g

Minced Ginger 1/2 teaspoon

Soy sauce 1/2 tablespoon

Salt a small pinch

Oyster sauce tablespoon

Sesame oil 1/2 tea spoon

Corn starch 1 tablespoon

Sauce:

Chicken broth 4 tablespoons

Sugar 1 teaspoon

Soy sauce 1/2 tablespoon

Oyster sauce 1 tablespoon

Cooking wine 1 tablespoon

Chicken powder 1/2 teaspoon

Soft tofu 1 box

Get the tofu out of the box, cut off the uneven edges and then cut the tofu into 4 even pieces. Using a small knife, draw a circle on the middle of each piece of tofu and use a small spoon, spoon out the tofu in the middle.

Mix pork, shrimp and spices together and stir in the same direction for 3 minutes, divided the mixture into 4 equal parts then roll into 4 balls. Put ball into the tofu’s holes. Put all of the tofu meatballs in a flat plate.

Steam tofu meatballs over boiling water for about 12-15 minutes.

In another small saucepan add all the ingredients for sauce, also pour the juice coming out the tofu meatballs to the pan too. Bring the sauce to boil then thicken it up with a little bit of corn starch water and pour the sauce over the tofu meatballs.