油渣香菇酱豆腐Crispy Pork Lard Mushroom Tofu

豆腐切块蒸约5分钟，倒掉水份备用。Cut tofu into slices and then steam for 5 minutes; discard steamed water.

猪油以小火爆香蒜茸、葱茸、姜茸及辣椒干碎，加入肉碎炒散，再下A调味料炒香。Heat pork oil in wok with low heat, sauté garlic, shallot, ginger and dried chili until fragrant; toss in minced meat and add in seasoning A and stir-fry until fragrant.

加入调味料B和香菇丁拌炒，并注入香菇水，猪油渣小火焖约5分钟，并以少许粟粉水勾芡后，即可淋入豆腐上。以青葱、芫茜点缀。Add in seasoning B and Chinese mushroom, and pour in mushroom waster and crispy pork lard, simmer in low heat for 5 minutes; and then thicken with some starch and pour over steamed tofu. Sprinkle chopped spring onion and coriander on top before serving.