Ingredients:
Silken tofu
-Starch
Meat sauce
-Iberian swine meat
-White leeks (finely chopped)
-Ginger (finely chopped)
-Arrowroot flour
Long bell peppers (red and green)
Eggs mimosa
Leek flowers
Pepper buds
Iberian ham
Sauce
-Bonito kelp soup 500g
-Iberian ham 100g
PREPARATION:
1. Coat the silken tofu in starch, and fry in rice oil at 180ºC until well-coloured.
2. Use a kitchen knife to finely chop the Iberian swine meat, add lard to the skillet, and sauté together with the white leeks and ginger. Next add the bonito kelp soup, sugar, dark soy sauce, XO sauce, and oyster sauce, and simmer well. Add a concentration of arrowroot flour to finish.
3. Place the tofu on a plate, add (2), and then pour the clear Iberian ham soup over the sautéed Manganji peppers, eggs mimosa , leek flowers, pepper buds, and Iberian ham in the presence of your guests.
