1. Chop the lean meat into puree.
2. Chop the ginger, garlic, and shallots into minced pieces, and dice the shiitake mushrooms.
3. Add the diced mushrooms, chopped green onions and half of the ginger to the mashed meat, add cooking wine, white pepper, water starch, and appropriate amount of salt to make the meat filling and marinate for five minutes.
4. Cut the tofu into thick pieces, use a small spoon to make a hole on the surface (if you like more meat, you can dig deeper, but don't cut the bottom), sprinkle a little powder in the hole, and then fill the tofu hole with the marinated meat .
5. Put a little oil in the pan. After the oil is hot, fry the side with meat filling until slightly yellow, then turn it over and fry the other side, and remove it after frying.
6. Leave the bottom oil in the pot (add more if it is not enough), and saute the remaining ginger and garlic until fragrant.
7. Mix fresh soup in the pot (you can replace it with water), add soy sauce and oyster sauce, and stir evenly.
8. Place the fried tofu with the meat side down, neatly place it in the pot, simmer over medium heat until the juice is about to be collected (turn it over halfway), and serve.
9. After the operation is completed, put the pan on the plate, and pour the remaining juice on the tofu.
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