2 cakes fresh beancurd
2 dried black mushrooms
2 ounces golden needle mushrooms
2 black fungus
4 cakes dried beancurd
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon vinegar
1 teaspoon starch
2 tablespoon oil
1. Cut the fresh beancurd into big squares. In each, make a hole, taking out the meat but leaving the bottom.
2. Cut finely both mushrooms and black fungus. Dice the
dried beancurd and pared carrot.
3. Put some oil in a pan and saute filling with soy sauce, sugar and vinegar. Thicken with starch and water. Stuff the beancurds with mixture.
4. Put some oil in a pan. Add the beancurds and soy sauce; then pour water up to 4/5 of the height of the beancurds. Cover and cook till tasty.