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Stir-fried Bean Curd

Materials:
500g tender bean curd
50g dried shrimps soaked in water
25g salted potherb mustard
garlic bolt

Preparations:

1. Rinse the potherb mustard, squeeze out the water, chop finely.
2. Mince the dried shrimps, cut the garlic bolt into pieces.
3. Peel the bean curd, stir to make a paste.
4. Heat the oil to 6-fold hot, drop in minced scallion and ginger to season the oil, drop in bean curd paste, dried shrimp, minced potherb mustard, cooking wine, and salt, stir-fry for 3 minutes, transfer to a plate, sprinkle with garlic bolt pieces.