Yang Zhongcheng's Tofu (with Abalone and Mushroom)

Ingredients

• tender tofu
• chicken stock (高湯)
• abalone slices
• fermented rice lees sauce (糟油)
• fragrant mushrooms

Instructions

1. Blanch the tender tofu to remove its beany flavor. Bring the chicken stock to a rolling simmer and add the thinly sliced abalone. Roll gently for a few moments until the abalone cooks. Add the fermented rice lees sauce and fragrant mushrooms, then remove from heat.
2. The essence of this dish lies in two points: the chicken stock must be rich and concentrated, and the abalone slices must be thin to cook through without toughening.