RecipeFeature: A recipe from Chef Modai Quan of the Crown Plaza Hotel Guangzhou Central.

This dish features braised meat andtofuas main ingredients, simmered with shrimp sauce. A spoonful of steaming hot tofu in your mouth will awaken your taste buds with its freshness and fragrance.

　　firm tofu skinis crispy yet tender, smooth but filled with the rich aroma of beans, each bite exuding juice.The braised meat absorbs the shrimp sauce's freshness and aroma, added to the tofu andstockafter a vigorous simmer until it thickens.

It combines the protein of thetofu,mung beans,peanuts' brain-nourishing properties, and the rich calcium from shrimp sauce. It's especially suitable for children, pregnant women, and the elderly to consume.The rich nutrient combination of shark fin and shrimp paste, with calcium, is especially suitable for children, pregnant women, and the elderly.

1. Cut tofu into blocks;Pork belly:A specialty in Cantonese cuisine, it is made by marinating porkfive-layer meatwith seasonings before roasting.Marinate to taste, then grill to make.This refers to the part between the ribs, with crispy skin and a mix of fatty and lean cuts that are not overly salty. Cut into slices for use;Pepper slices;

2. Heat oil in a pot, place tofu slices one by one, occasionally shake the pan, fry for about 4-5 minutes until golden yellow, then remove and drain excess oil.(Alternatively, you can purchase pre-fried tofu from the market, which is golden on the outside and soft inside)

3. Add oil to a pot, fry the braised meat to release its fragrance;

4. In another empty pot, stir-fryginger,garlic, pepper slices, and onion,Onionsbefore adding 1 spoon of shrimp sauce and frying for a few seconds, then add the fried meat and stir-fry together;

5. Then pour in 2 tablespoons ofchicken stock;

6. Bring the chicken stock to a boil, then add tofu blocks, and season with 1 spoon of oyster sauce, a little salt, and sugar.

7. Cook over high heat until the sauce thickens;

8. Serve hot immediately.

　　 Cooking tip

1. Shrimp paste is a special condiment made from shrimp meat, tasting likemangobut can be quite pungent; when cooked with meats, it's exceptionally delicious.It should be stir-fried in oil before use to remove its fishy smell.Due to the high salt content of about 30% in shrimp paste, people with restricted sodium intake due to kidney disease,high bloodpressure, diabetes, or coronary heart disease, among others, should avoid it.