How to make it

1. Cut preserved meat, cut half into dices and half into strips. Set aside. 
2. Mix preserved meat (dices), minced pork, mashed shrimp meat, dried squid with marinade and smash them well by hand in bowl. Set aside. 
3. Cut a beancurd into 4pcs. Spread mixed meat onto each piece of beancurd. 
4. Heat the pan with oil, pan-fry beancurd until golden yellow and meat is done. In the meanwhile, stir-fry minced garlic and preserved meat (strips) until fragrant. Add oyster sauce and braise until the sauce is thickened. Add some warm water if too little sauce. After the sauce is thickened, add soy sauce and corn-starch water and cook for a while.
   

    
5. Heat the pan with oil. Stir-fry minced garlic and pea shoot with middle heat. Add Shaoxing Huadiao wine and stir-fry for a while. Place on the plate. And place the cooked beancurd on the plate and serve. 
   

    

6. Tips:

   Use finger to make a hole on the top of the beancurd. It can help to add more filling into beancurd and stick them well. 

   Source: Ms Kitty Siu