Stir well and marinate for 15 minutes.
Use kitchen paper to remove the water from the bean curd, cut in thick slices, sprinkle a little corn flour, and use a spoon to dig a small hole in the middle to add in an appropriate amount of pork filling.
Heat the pan over medium heat, place the bean curd with the fish paste side on the pan and pan fry until golden brown.
Flip the bean curd to the other side, add the pre-mixed sauce, boil and then cook slowly for 5 minutes until the juice is absorbed and sprinkled with shallots. Serve.
Tip: Soak the bean curd in salt water for 20 minutes before cutting to prevent the water from sipping out when frying.