A delightful winter melon dish with stuffed puff tofu filled with seasoned pork, shiitake mushrooms, and dried shrimps, all cooked to perfection with aromatic ginger and garlic.
1: Prepare the pork filling for the puff tofu. Cut & chop up pork belly. Cut onions & scallions. Add to minced pork. Season with salt, chicken bouillon, white pepper, wine & oyster sauce. Add water and cornstarch for binding purposes. Mix well.
2: Cut a slit into the puff tofu. Stuff pork filling into the tofu. Set aside.
3: Prepare the rest of the ingredients. Rehydrate mushrooms in water. Wash dried shrimps. Remove the rind and seeds of the winter melon. Cut into small pieces. Cut mushrooms. Slice ginger. Mince garlic.
4: Pan fry the stuffed puff tofu until crispy & cooked thoroughly. Set aside.
5: In a dry & hot pan, fry dried shrimps until aromatic. Add oil, ginger & garlic. Fry until aromatic. Add mushrooms. Season with oyster sauce. Add winter melon. Add water, cover & let it cook/braise for 5 minutes. Add stuffed puff tofu, cover the pan & let it cook for about 10 minutes until the melon softens & water reduces.
6: Season with salt.
7: Add cornstarch slurry to enhance the flavor & thicken the sauce.
8: Serve & enjoy with rice!
