Squeeze out the excess water by weighing
down the bean curd with a cutting board or flat platter for about 2
hours. If you are in a hurry boil the bean curd in salt water (6 cups
water, 1 teaspoon salt) for 2 minutes. Drain. Cut each piece
crisscrossly, altogether 16 triangle pieces.
Mix the chopped pork, fish, shrimp and
onion with the marinade ingredients. If too dry add 2 or 3 tablespoons
water (from soaking shrimp) to mix to the right consistency. Cut a slit
on each bean curd triangle. Stuff the slit with meat mixture.
Fry the stuffed bean curd with meat side
down for about 2 minutes until golden brown, tipping the frying pan a
little so that the bean curd will not stick to the pan. Add soup stock
(water will do). Cover and simmer for 3-4 minutes. Dish out carefully
with pancake turner.
Add soy sauce, or oyster sauce, then
cornstarch paste to cook until thickened, sprinkle shredded green onion
and pour over bean curd.