1. Rinse the tofu and drip dry, cut into pieces of matchbox size and shape for later use; take fresh lean meat, shiitake mushrooms, ginger, garlic and mince.
2. Add salt, eggs, pepper, Lee Kum Kee extra-fresh soy sauce and other condiments, mix well to form fillings and set aside.
3. Gently make a small slit on the surface of the tofu.
4. Deepen the meat into the tofu, but keep the tofu intact.
5. Heat the oil pan, put the stuffed tofu into the pan, and fry until golden brown. Stir a little sesame oil, cornstarch, light soy sauce, and water, pour it into the pot to thicken and sprinkle with chopped green onion. When the aroma overflows, start the pot.
