1. Prepare brine tofu and seasoned minced pork
2. Use a round mold to press the tofu into a round blank, and then use a spoon to hollow out the middle, don't dig through.
3. Fill in the minced pork in the middle
4. Wash the dried scallops and soak them in cooking wine for half an hour, prepare water starch, pine nuts and tomato sauce
5. Fry the stuffed tofu in a hot pan with warm oil
6. Fry until the bottom is golden, then turn it over and fry it, then pick it up
7. Pour out the excess oil and leave the base oil
8. Add tomato sauce and stir fry for aroma
9. Return the tofu to the pot, pour in water and add salt
10. Add the scallops to a boil over high heat and turn to medium heat for 20 minutes
11. After tasting, turn to high heat and add water starch to thicken, then turn off the heat and get out of the pot
12. Put in a basin and sprinkle with pine nuts and enjoy
Tips:1. This dish tastes best when served hot
2. Adding pine nuts at the end can keep the crispy and fragrant taste, use cooked pine nuts
3. The minced pork I used is seasoned with cooking wine, salt and egg white
