Three-Delicacy Tofu Skin

Cook the glutinous rice first and set it aside to cool, then break it apart. Cut the lean meat into small cubes and marinate in advance with salt, light soy sauce, oyster sauce, pepper, five-spice powder, and powdered garlic, ginger, and scallion.

Soak the shiitake mushrooms in advance, peel and cook the edamame in advance and set aside. Cut the tofu into cubes and chop the shiitake mushrooms into cubes. Mince the ginger and garlic.

First, stir-fry the minced meat. Heat the pan and oil, add the diced lean meat that has been marinated overnight, stir-fry, add minced ginger and garlic, and continue to stir-fry.

Add edamame and stir-fry. Add diced shiitake mushrooms and stir-fry. Add hot water and cook for about fifteen minutes, then add diced tofu and cook for five minutes.

Cook until the moisture evaporates, add salt and chicken bouillon, stir well, take it out and let it cool, then chop the spicy dried radish into smaller pieces and mix it in.

Mix eggs and flour with water and a little salt into a batter, not too thick.

Heat the pan, brush a little oil on the pan. Turn off the heat and let it cool for a bit. Pour in the batter. Rotate the pan to spread the batter evenly.

Turn the heat to low again, cook the batter until done, and flip it over.

Grease the plate, place the glutinous rice on the plate and press it thin and firmly. Then put it onto the dough.

Put in the seasoned minced meat, press it down, stick it to the glutinous rice, and heat it on low fire.

Flip it over and continue heating on low heat.

Cut into small pieces, and you can start eating. Paired with sweet egg soup, it's delicious.