Sun Kong Tofu

Cut the egg tofu into 2 cm thick each. Coat the tofu with corn flour and fry it in low heat on both sides till golden brown evenly and set aside.

Stir fry the ginger, garlic vegetables and meat ingredients till aromatic. Add in Shaoxing wine. Then add in stock soup and let it simmer for 3 minutes.

Adjust taste with salt and pepper. Add in corn starch solution to thicken the sauce.

Add in egg whites and stir in motion to spread the egg whites evenly. Add in egg tofu and simmer for 1 minute. Garnish with diced spring onions and serve.