Ingredients
12 small cakes of tofu
300g tomato
300g lean pork
1 bunch of coriander
30g wood ear fungus (cat’s ear ) and field mushroom (agaric)
To taste: seasoning, ground pepper, spring onion.

Preparation
Soak the fungus and mushroom in water until soft; wash and finely chop. Wash and cut the tomato into halves; remove seeds and finely chop. Wash the spring onion; finely chop the white part, cut the green part into pieces. Wash the coriander in slight saline water and drain.

Wash and mince pork; mix with fungus, mushroom, and the green part of spring onion, seasoning, and ground pepper.

Wash and fry the tofu until golden; transfer o a plate and let cool: use a sharp knife to make a slit in a side of tofu cake: stuff the mixture of meat into.
Heat the oil in a preheat pot; fry the white part of spring onion until fragrant: add the tomato and stir-fry until done; pour some water into the pot and bring to the boil; add the tofu; season to taste and cook over low heat; add the green part of spring onion; transfers to a plate and scatter with coriander; serve hot.