Stir-fried Bean Curd with Minced Dried Shrimp

Yuan Mei liked this dish served in Mr Zhang’s home so much that he included it in his cookbook, The Cookery Lists of Suiyuan. To use the flavour from the dried shrimp to season the bland bean curd is common sense to most cooks, but to take the trouble of mincing the shrimp will enhance the overall flavour of the dish tenfold.