Cooking Steps

1. 

   Step1:Prepare the above ingredients. Steam the raw duck egg yolk in the pot for 35 minutes. Peel off the shell of the shrimp, peel off the shrimp line, blanch for 1 minute, start the pot and cut into small pieces. Blanch the pea for 12 minutes, control the water and fish out. The finer the ginger is, the better. Cut the shallot into a small pinc

2. 

   Step2:Blanch the shrimps in the boiling water. Cut the diced shrimps into pieces when the color change

3. 

   Step3:Use spoon to spread salted duck egg yolk, diced shrimp and a pinch of green onion. Thicken - 2 tablespoons starch, 1 / 3 teaspoon salt, 1 / 2 teaspoon chicken essence, 3 teaspoons water, 1 / 2 teaspoon white peppe

4. 

   Step4:Cut tofu into small pieces with a knife. Pour in boiling water. Put in a small half spoon of salt. Shake the bowl. Place tofu for about 5 minutes

5. 

   Step5:Pour tofu into the leaky spoon and control the water for standb

6. 

   Step6:Pea boiling pot, scoop out peas when they floa

7. 

   Step7:Heat up the oil in the hot pot, then turn down the heat and stir fry the ginger twice

8. 

   Step8:Then pour in the yolk puree. Stir continuously over low hea

9. 

   Step9:Until the yolks are all fried and bubblin

10. 

    Step10:Then pour in the peas that have been blanche

11. 

    Step11:Add shrim

12. 

    Step12:Pour in about half of the water that can't pass the tof

13. 

    Step13:Then pour in tof

14. 

    Step14:Put in the tofu, cover the pot with both hands, shake the tofu in the pot. Don't use a spoon

15. 

    Step15:Put in the prepared water starch. Before pouring in, stir the water starch. Shake the tofu in the pan. It can be put into the bowl as soon as the pan is opene

16. 

    Step16:Put them into the bowl and sprinkle them with shallots. The hot and fragrant tofu will start quickly.