Press the firm tofu to remove excess water, then crumble it into a large mixing bowl.
2
Blanch the napa cabbage and mung bean sprouts in boiling water for 1-2 minutes. Drain thoroughly and squeeze out all excess water. Finely chop the napa cabbage and mung bean sprouts.
3
Add the ground pheasant meat, crumbled firm tofu, chopped napa cabbage, chopped mung bean sprouts, minced garlic, grated ginger, and finely chopped scallions to the mixing bowl.
