Bagongshan Bean Curd

Materials:

250g Bagongshan bean curd

25g cooked bamboo shoots
50g soaked black fungus
10g shrimp roe

Preparations: 

    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.